Tom and Jerry Batter Mix (Steve Whaley’s recipe, Chicago, IL. Almost perfection when compared to Connelly’s Tom & Jerry Batter™ of Superior, WI) Makes approximately 3 cups of batter.

Ingredients:

3 eggs, separated a pinch of salt 1 stick soft butter 3 1/2 C powdered sugar a good dash of vanilla nutmeg, mace* and/or ground cloves (optional)

*Nutmeg, allspice, cinnamon, ginger or pumpkin pie spice; (https://www.thebalance.com/how-to-make-a-mace-substitute-4154040) To serve:

-Piping-hot milk or hot water

-Nutmeg (optional)

-Brandy, rum, or creme de cocoa

Directions:

Beat whites in a clean bowl of a stand mixer until soft peaks form. Sprinkle in the salt and whip on high until stiff. Transfer the whites into a separate bowl.

Place the soft butter into the mixer bowl (do not wash the bowl) and whip until light and fluffy. Add the yolks, powdered sugar, and vanilla, and continue beating until you end up with a thick, smooth batter. Beat in the spices if desired.

Add the whites to the bowl and beat on high until the batter is smooth. Transfer into a jar or a tupperware container, cover tightly, and keep in either fridge or freezer, depending on how fast you think you will get through it. If kept in the freezer, the batter will be good for a couple of years.

Serve in a mug:

Spill a splash of booze of your choice (I prefer 1 oz Brandy + 1 oz Rum) Add 2-3 T of batter (NOTE: frozen batter does not need to be thawed before using) Add hot milk (I prefer hot water)

Stir concoction gently

Sprinkle a little nutmeg on top

(NOTE: I sprinkle a little cinnamon on top, too).

http://www.connollystomandjerry.com

http://www.connollystomandjerry.com/recipes/

Trademark Info: https://trademark.trademarkia.com/connollys-tom–jerry-batter-76397250.html

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