Beverage Recipes

Ginger Oat Milk Tom & Jerry

A lighter, dairy-free SoCal twist on a classic holiday cocktail! Made with cozy baking spices, creamy whipped batter, ginger-infused oat milk, brandy, and dark rum, it’s deeply warming and tastes like a sweet, fluffy cloud. This big-batch recipe makes a wonderful signature drink for holiday parties, and it’s best served warm — perfect for sipping by the fire. 

Serves: 8 to 10

Ginger Oat Milk Tom & Jerry
printPrint

Share:

Beverage

Ginger Oat Milk Tom & Jerry

For the Tom and Jerry batter:

6 eggs, separated
½ tsp cream of tartar
2 Tbsp unsalted butter, room temperature
½ cup granulated sugar
½ tsp Gelson’s ground cinnamon
½ tsp ground cloves
½ tsp Gelson’s ground nutmeg
½ tsp vanilla extract
1 oz dark rum

For the ginger oat milk:

4 cups Oatly Whole Fat Oat Milk
1 Tbsp plus 1 tsp grated fresh ginger

For one drink:

1 oz dark rum
1 oz cognac or brandy
2 Tbsp Tom and Jerry batter
4 oz ginger oat milk
Fresh mint leaves, for garnish

Directions

  1. To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whip on high speed until stiff peaks form, about 6 minutes. 
  2. In a large bowl, combine the egg yolks, butter, sugar, cinnamon, cloves, nutmeg, vanilla, and rum. Whisk until smooth and the sugar is dissolved, 3 minutes. 
  3. Gently fold the egg yolk mixture into the egg whites. Reserve the batter in the refrigerator. 
  4. To make the ginger oat milk: In a pot, combine the oat milk and ginger. Bring to a simmer over low heat, stirring occasionally, about 6 minutes. Strain through a fine mesh strainer into a clean pot. Set over low heat and keep warm while you make the drinks.
  5. To make one drink: In a mug, add the rum, brandy, and batter. Pour in the ginger oat milk and stir until frothy. Garnish with mint leaves and serve.