Tom and Jerry

• 16 oz brandy (such as Germain Robin Shareholders Reserve Alambic Brandy from California) and bourbon or dark rum
• 12 eggs, yolks and whites separated
• 3 tablespoon white sugar
• 3 tablespoon brown sugar
• 8 cloves
• 10 tiny balls of allspice, finely grated
• 3/4 stick cinnamon, finely grated
• 1/4 nut nutmeg, finely grated
• 1 inch-long husk mace, finely grated
• milk

1. In a bowl on ice, beat the egg whites until you have a fully peaked meringue.
2. In a separate bowl, beat the yolks until they have a curd-like consistency, and add the spices.
3. Fold the yolks and whites together gently, adding the white sugar and brown sugar, until you have a thick, fluffy batter.
4. Store this in a metal bowl at room temperature.
5. It should maintain a semi-thick, souffle-like consistency.
6. To serve, heat up your milk, being careful not to burn it.
7. (If you have an espresso machine, you can steam your milk a la minute.)
8. Fill a warm cappuccino cup with 1 1/2 ounces of brandy and 1 1/2 ounces of bourbon or rum.
9. Steam this using an espresso machine if you have one or pop it in the microwave for a few seconds.
10. Add 1/2 a teaspoon of sugar and three tablespoons of your batter mix.
11. Fill the cup with hot or steamed milk so the batter floats on top, cappuccino-style.
12. Shave a dusting of nutmeg on top.
13. Serve with a spoon so your guests can mix at their leisure.

brandy, eggs, white sugar, brown sugar, cloves, allspice, cinnamon, nut nutmeg, husk, milk

Taken from www.foodrepublic.com/recipes/tom-and-jerry-recipe/ (may not work)