It’s that time of year when taking the chill off is the order of the day, so I’ve made you a Tom & Hazel toddy. The Tom & Hazel toddy is a take on the Tom & Jerry; that wintertime cocktail made from a mix of eggs and booze and served hot. This version is made with Frangelico, a hazelnut liqueur, and paired with rum and vanilla. Whipped egg yolks and whites finish the toddy with a froth that seems almost playful when topped with a grate of toasted hazelnuts. You can make it a little or a lot boozy. This one is somewhere in the middle. Whether you’ve just finished a run on the ski-slopes or are cozying up to your honey in front of the fireplace, the Tom & Hazel toddy will warm you up inside and help get you in whatever mood the evening calls for.
The Tom & Hazel Toddy Recipe
1 egg, separated (pasteurized preferred)
1 teaspoon powdered sugar
1/4 teaspoon vanilla
1/8 teaspoon cream of tarter
2 ounces (45 ml) Frangelico (hazelnut liqueur)
1 ounce (30 ml) rum
1 cup (237 ml) milk (non-fat or low-fat)
A handful of toasted hazelnuts, some for the toddy and some eating (method follows)
To toast the hazelnuts:
Preheat the oven to 350ºF (175ºC). Place the hazelnuts in an ovenproof dish. Bake for 10-12 minutes, or until the skins begin to peel off the hazelnuts. Remove from oven and let cool. Place the hazelnuts in a lint-free towel and roll them between your hands to remove the skins.
To make the toddy:
1 Whip the egg yolk with the powdered sugar until pale yellow and silky. In a separate bowl, whip the egg white with the cream of tarter until it forms soft peaks. Fold the egg white into the egg yolk.
2 Heat the milk. Drop a toasted hazelnut into a heat-resistant mug. Add the Frangelico, rum, and vanilla. Spoon the egg into the mug. Pour the hot milk over it. Grate a toasted hazelnut on top. Serve with a spoon to stir.
As seen in JNSQ style magazine for the iPad.
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