Crescent City Tom & Jerry
Ingredients
2 tbsp. roasted chicory granules
1 cup demerara sugar
1⁄2 cup cold brew or strongly-brewed
coffee
3 large eggs, separated
1⁄4 cup granulated sugar
8 oz. Cognac
2 tbsp. plus 2 tsp. Herbsaint
4 cups whole milk
Whole star anise and freshly grated nutmeg, to garnish
Instructions
In a small saucepan, heat the chicory granules over medium
until they are fragrant, about 30 seconds. Stir in the demerara sugar and
coffee and bring to a boil, stirring to dissolve the sugar. Remove the saucepan
from the heat and let cool. Pour the syrup through a fine sieve into a medium
bowl, and stir in the egg yolks until smooth.
In a large bowl and using a clean whisk, beat the egg whites
until frothy. While whisking, slowly add the granulated sugar the whites and
continue beating until the form semi-firm peaks. Scrape the egg whites into the
coffee syrup and fold gently until combined.
Pour about 1⁄4 cup each of the coffee
batter into the bottom of 8 warmed coffee mugs and then top each with 1 oz.
Cognac and 1 tsp. Herbsaint. In a small saucepan, heat the milk over
medium-high until barely simmering and then pour 1⁄2 cup
of the hot milk into each mug. Garnish each cocktail with a whole star anise
and grate nutmeg over top just before serving.
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