Merry Christmas and Happy Holidays! How I love holiday traditions... and I adore the Christmas traditions that have been in my family for generations, which I strive to keep alive and hope that my grownup son will also continue. These traditions bring back such warm memories! Many traditions center around food and drink, and I want to share my family’s favorite hot drink recipe with you…Tom-n-Jerry’s (aka “Hotty Toddies,” as they’re referred to in my house)! A wonderfully warm, frothy, yummy beverage!
This drink has been around since the early 1800s, and it’s quite common in the Upper Midwest of the U.S. (where I was born and raised). It’s similar in some ways to eggnog, but this is served as hot beverage. Yes… this recipe contains raw eggs, but I personally don’t have an issue with the raw egg thing (I’ve also eaten copious amounts of raw cookie dough in my lifetime... hahahaha!). Also, the eggs in this recipe are tempered using a hot-off-the-stove simple syrup.
Spiced rum is my preference for this drink, but brandy or even whiskey would work in a pinch. If you don’t want to add alcohol, this drink still has great flavor without any booze added. I got to drink the nonalcoholic version when I was a kiddo…loved it!
I generally make my first batch of Hotty Toddies during the week of Thanksgiving and always have a batch in the refrigerator through New Year’s Day. However, I’ve “had my arm twisted” (hahaha!) by my hubby to prolong the availability of this delicious beverage into the month of February! So, even though I tend to think of this as a “holiday drink,” it could be a winter-long luxury!
This drink has been around since the early 1800s, and it’s quite common in the Upper Midwest of the U.S. (where I was born and raised). It’s similar in some ways to eggnog, but this is served as hot beverage. Yes… this recipe contains raw eggs, but I personally don’t have an issue with the raw egg thing (I’ve also eaten copious amounts of raw cookie dough in my lifetime... hahahaha!). Also, the eggs in this recipe are tempered using a hot-off-the-stove simple syrup.
Spiced rum is my preference for this drink, but brandy or even whiskey would work in a pinch. If you don’t want to add alcohol, this drink still has great flavor without any booze added. I got to drink the nonalcoholic version when I was a kiddo…loved it!
I generally make my first batch of Hotty Toddies during the week of Thanksgiving and always have a batch in the refrigerator through New Year’s Day. However, I’ve “had my arm twisted” (hahaha!) by my hubby to prolong the availability of this delicious beverage into the month of February! So, even though I tend to think of this as a “holiday drink,” it could be a winter-long luxury!
Tom-n-Jerry's (aka Hotty Toddies)
4 eggs, room temperature
1-1/2 cups granulated sugar
1/2 cup water
7-ounce jar marshmallow creme
1 cup powdered sugar
Spiced rum, boiling water, and ground nutmeg (for serving)
Separate eggs, placing the egg whites in a large glass or metal mixing bowl, and place the yolks in a smaller mixing bowl. Use a hand mixer to beat egg whites until soft peaks form.
Combine granulated sugar and water in a 2-quart saucepan to make a simple syrup, cooking to about 230°F. Slowly add the syrup to egg whites (a little bit at a time to temper the eggs into the mixture) while mixing with a hand mixer. Then add marshmallow creme and mix well.
To the bowl containing the egg yolks, add powdered sugar and mix well (until creamy). Then add the egg yolk mixture to egg white mixture, folding together until combined. Transfer mixture to a container with a sealable lid and refrigerate.
To serve, add 1 to 1-1/2 ounces of spiced rum to a mug, spoon in about 2 tablespoons of mixture, then add enough boiling water to fill the mug. Stir, sprinkle with nutmeg, and ENJOY!
4 eggs, room temperature
1-1/2 cups granulated sugar
1/2 cup water
7-ounce jar marshmallow creme
1 cup powdered sugar
Spiced rum, boiling water, and ground nutmeg (for serving)
Separate eggs, placing the egg whites in a large glass or metal mixing bowl, and place the yolks in a smaller mixing bowl. Use a hand mixer to beat egg whites until soft peaks form.
Combine granulated sugar and water in a 2-quart saucepan to make a simple syrup, cooking to about 230°F. Slowly add the syrup to egg whites (a little bit at a time to temper the eggs into the mixture) while mixing with a hand mixer. Then add marshmallow creme and mix well.
To the bowl containing the egg yolks, add powdered sugar and mix well (until creamy). Then add the egg yolk mixture to egg white mixture, folding together until combined. Transfer mixture to a container with a sealable lid and refrigerate.
To serve, add 1 to 1-1/2 ounces of spiced rum to a mug, spoon in about 2 tablespoons of mixture, then add enough boiling water to fill the mug. Stir, sprinkle with nutmeg, and ENJOY!