Are you ready to warm up your winter with a delicious Italian treat? Look no further than Bombardino cocktail, the traditional Italian eggnog that’ll knock your socks off! This creamy, boozy beverage is a holiday favorite, but you can enjoy it all winter long.
In this tutorial, you’ll learn how to whip up the classic version of Bombardino right in your own kitchen. With just a few simple ingredients and easy-to-follow steps, you’ll be sipping on this rich, comforting drink in no time. Get ready to impress your friends and family with your newfound Italian mixology skills!
What is the Traditional Italian Eggnog (Bombardino)?
The Bombardino is a classic Italian eggnog that will warm you up on chilly winter nights. Its name, meaning “little bomb” in Italian, hints at its potent kick. This rich, creamy cocktail is a beloved holiday tradition, especially popular in ski resorts. You’ll find this Italian eggnog served piping hot, perfect for sipping after a day on the slopes.
The bombardino recipe typically combines egg liqueur (like Vov, an Italian egg liqueur, or Advocaat), brandy, and whipped cream for a decadent treat. While variations exist, the classic bombardino blends smooth, velvety textures with warming spirits. Whether you’re celebrating Christmas or just need a cozy pick-me-up, this traditional Italian eggnog is sure to delight your taste buds and lift your spirits.
Bombardino Ingredients
- 200 g whipping cream (¾ cup plus 1 tbsp)
- 20 g sugar (1 tbsp plus 2 tsp)
- 240 g Vov — Italian egg liqueur (1 cup)
- 80 g Brandy (⅓ cup)
- Cocoa powder to garnish
What is Vov?
Vov is an egg-based liqueur that’s super popular in Italy. You can find it at pretty much any grocery store over here. You can also buy it online, but if you’re having trouble tracking it down where you live, no worries — you can totally make your own homemade version of Vov. It’s a classic Italian recipe that’s been passed down for generations. Perfect for sipping after a big meal or using in your favorite cocktails, just like Bombardino.
How to Prepare the Classic Bombardino Drink
To make the traditional Italian eggnog Bombardino, start by whipping heavy cream with sugar until stiff peaks form. Fill a piping bag with the whipped cream and fridge while you heat the other ingredients.
Next, pour Vov into a saucepan and heat it over medium heat for about 5 minutes. Add brandy to the warm Vov and remove from heat, swirling the pan to combine the liquors.
Pour the hot mixture into glasses, then top with a generous dollop of the whipped cream. For an extra festive touch, dust with cocoa powder.
Serve Bombardino immediately, while still hot!
Delicious Bombardino Variations to Try
Try these Bombardino variations to spice up your winter gatherings:
- For variations on this classic bombardino recipe, try substituting whisky or rum for the brandy.
- For a festive touch, garnish your bombardino with a cinnamon stick or star anise.
- You can also sprinkle some grated nutmeg on top for additional flavor complexity.
Can I Store Bombardino Cocktail?
Your bombardino is best enjoyed right away while it’s still piping hot. However, if you happen to have any leftovers of just the cocktail mixture without the whipped cream, you can let it cool down, transfer it to an airtight container, and store it in the fridge for a couple of days. When you’re ready to enjoy it again, simply warm up the mixture in a small saucepan, pour into a glass and top it with freshly whipped cream.
How to Make Traditional Italian Eggnog: Bombardino Cocktail
Ingredients
- 200 g whipping cream
- 20 g sugar
- 240 g Vov — Italian egg liqueur
- 80 g Brandy
- Cocoa powder to garnish
Instructions
- Start by whipping heavy cream with sugar until stiff peaks form.
- Fill a piping bag with the whipped cream and fridge while you heat the other ingredients.
- Pour Vov into a saucepan and heat it over medium heat for about 5 minutes.
- Add brandy to the warm Vov and remove from heat, swirling the pan to combine the liquors.
- Pour the hot mixture into glasses, then top with a generous dollop of the whipped cream.
- For an extra festive touch, dust with cocoa powder.
- Serve Bombardino immediately, while still hot!
