Thomas and Jeremiah
Thomas and Jeremiah Recipe:
- ¾ oz BG Reynolds' Hot Buttered Rum syrup
- 1 egg, separated
- 6 oz warmed milk
- 1½ oz Dark Jamaican Rum
- ½ oz Brandy
Separate the eggs. Beat the whites until a stiff froth forms. Add Hot Buttered Rum mix to the yolk and stir until uniform in color and texture. Fold yolks into whites and put the whole mixture into a warmed coffee mug. Add rum, brandy, and milk, and stir until frothy. Serve with grated nutmeg on top.
Okay, it's a Tom & Jerry, but with a little shortcut using Hot Buttered Rum mix.