Tom and Jerry Recipe

• 2 large eggs, separated and at room temperature
• 2/3 cup granulated sugar
• 1 tablespoon plus 1 teaspoon blackstrap rum
• 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Pinch cream of tartar
• 2 cups Cognac
• 1/4 cup plus 1 tablespoon aged Jamaican rum
• 3 cups hot whole milk
• 3 cups hot water
• Freshly grated cinnamon and nutmeg, for garnish

1. Place the egg yolks, sugar, rum, cinnamon, and allspice in a medium bowl and whisk until lightened in color and fluffy; set aside.
2. Place the egg whites and cream of tartar in a second medium bowl and whisk until stiff peaks form.
3. Fold half of the beaten egg whites into the egg yolk mixture until just combined, then add the remaining egg whites and fold until just combined and no white streaks remain.
4. When ready to serve, place the batter in a 3-quart punch or serving bowl.
5. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter.
6. Slowly pour in the milk and water and stir gently to combine.
7. Garnish with grated cinnamon and nutmeg and serve immediately.

eggs, granulated sugar, blackstrap rum, ground cinnamon, ground allspice, cream of tartar, cognac, aged, milk, water, cinnamon

Taken from www.chowhound.com/recipes/tom-and-jerry-30520 (may not work)