Tom and Jerry

• 6 eggs (yolks and whites separated)
• 1 pound sugar
• 1 ounce anejo rum
• 3 tablespoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 dashes Angostura bitters
• 6 ounces milk
• 1 ounce anejo rum
• 1 ounce V.S. Cognac

1. Make the batter: In a bowl, beat egg yolks until they are as thin as water.
2. While beating, gradually add sugar, rum, vanilla, spices and bitters.
3. In a separate bowl, beat egg whites until stiff.
4. Fold into yolk mixture.
5. If not using immediately, refrigerate batter.
6. Make the drink: In a small saucepan, bring milk to boil.
7. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven.
8. Pour in 2 ounces batter.
9. Add 1 ounce rum and 1 ounce Cognac.
10. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed.
11. Dust with nutmeg.

eggs, sugar, anejo rum, vanilla, ground cinnamon, ground allspice, ground nutmeg, ground cloves, bitters, milk, anejo rum, cognac

Taken from cooking.nytimes.com/recipes/1014400 (may not work)