Tom & Jerry
By OcadoLife
Published on 12 September 2021
Impress your party guests with this velvety cocktail, made with whipped egg for a light and creamy texture. Featuring an aromatic blend of cognac, bourbon and elderflower liqueur – or non-alcoholic alternatives, if you prefer – this recipe from trend-setting drinks expert Ryan Chetiyawardana is a real showstopper.Time and servings
25 minsTotal time
6Servings
25 minsPrep time
Ingredients
- 6 eggs, separated
- 0.5 tsp of orange blossom water
- 100 g of golden caster sugar
- 100 ml of cognac(we used Martell VSOP Cognac), or 25ml alternative (such as Seedlip Grove 42 Non-Alcoholic Spirit)
- 100 ml of bourbon(we used Maker's Mark Bourbon Whisky), or 50ml alternative (such as Seedlip Spice 94 Non-Alcoholic Spirit)
- 50 ml of elderflower liqueur(we used St-Germain Elderflower Liqueur), or 25ml alternative (such as Aecorn Aromatic Red Non-Alcoholic Aperitif)
- 500 ml of whole milk
- 1 vanilla pod, split with a knife
- 1 pinch of chilli flakes(we used Zest & Zing Urfa Chilli Flakes)
- 0.25 whole nutmeg, grated, to garnish
Method
Step 1
In a bowl, use a balloon whisk or electric hand mixer to whisk the egg whites with the orange blossom water until you have stiff peaksStep 2
In a separate bowl, whisk the egg yolks with the sugar until pale, then whisk in the cognac, bourbon and elderflower liqueur (or non-alcoholic spirits) to combine. Gently fold in the whipped egg whites. Set aside.Step 3
Pre-warm your heatproof glasses by filling with hot water for a few mins, then emptying. Meanwhile, heat the milk, vanilla pod, a pinch of salt and the chilli flakes in a small pan over a medium heat until small bubbles start to form. Don’t let it boil, as it will lose flavour; strain into a jug.Step 4
Add 75ml of the whipped egg mixture to each glass; top with the hot spiced milk and stir. Garnish with nutmeg and the used vanilla pod. Store unused whipped egg in the fridge for 2 days; whip before using.