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Bombardino recipe (hot egg liqueur)
If you have spent your winter vacation in South Tyrol or in the Alpine snow, then you have most likely enjoyed Bombardino. After a day on the slopes or a long walk through the snow, there is hardly anything better than a fireplace to warm you up again!
alcohol, which is infused with milk. The crowning touch is a dollop
of fresh, whipped cream.
- 40 cl Hot milk
- 8 cl Brandy
- 16 cl Egg liqueur
- 100 ml Whipped cream
- Cocoa powder
- Cinnamon stick
Schritt für Schritt durch´s Rezept
- Step 1Pour the hot milk into a coffee mug or handled glass.
- Step 2Stir in the brandy and eggnog.
- Step 3Whip the cream and pour into the cups as a topping.
- Step 4Decorate with cocoa powder and a cinnamon stick if you like, because the
eye also drinks. (But if you poke yourself in the
eye with the cinnamon stick while drinking, you have misunderstood me).
Bombardino variants
The following variations of Bombardino can be found on the slopes of South Tyrol, classically served with Marsala or brandy.
- Calimero (with a shot of espresso)
- Pirata (with rum instead of brandy)
- Scottish (with whisky as a substitute for brandy)
The original recipe
There is no set recipe that must be slavishly adhered to. However, it typically consists of one third zabaglione-like egg liqueur, one third high-proof dessert wine or brandy and a little whipped cream.
To make the zabaglione base, mix the egg yolks and sugar together in a bowl until the texture is really creamy. Now add the alcohol: Once again, the whisk is used to mix everything well.
Bring the milk and sugar to the boil in a pan over a low heat and then leave to cool slightly. Stir the egg mixture into the warm milk. The egg binds the milk immediately. The result is a smooth, creamy texture.
If you don’t want to whip the zabaglione yourself, simply take egg liqueur and mix it with fresh milk.
What is Bombardino?
It has to be said, the winter cocktail consists mainly of calories. A real “calorie bomb”. But sometimes you can indulge yourself. In principle, the Bombardino is an egg liqueur with a strong shot of alcohol, which is infused with milk. The crowning glory is a dollop of fresh, whipped cream.
Difference between Bombardino and egg liqueur
For egg liqueur, egg yolks are whipped with sugar and alcohol such as brandy or rum and cream. For a bombardino, however, you add plenty of milk and cream to the egg liqueur. The eggnog feels best in a small shot glass, the bombardino in a large cup or a heat-resistant glass with a handle.
Where does the Bombardino come from?
Bombardino is considered the Irish coffee of Italy. According to Wikipedia (Italian), the winter drink was created in Livigno in the 1970s. This is a well-known ski resort in the Valtellina Alps, in the very north of Italy. The inventor was a young man from Genoa. He ran a Mottolino, a local mountain hut.
One evening, he was thinking with friends about what a thoroughly warming winter cocktail could look like. They experimented with egg, milk and brandy. Legend has it that one of them exclaimed: “Damn! It’s a hail of bombs!” In Italian: “Accidenti! È una bombarda!” This is how the drink got its name and slowly but surely conquered the ski huts and the hearts of skiers!
If you also want to enjoy Bombardino in summer, serve it “on the rocks”. For this variation, simply stir the egg liqueur into cold milk and add a few ice cubes. Another delicious summer idea would be a semifreddo, a layered cream dessert with fruit!
In our carefully selected online store for Italian specialties, you will find the Italian cocktail Bombardino from one of the oldest distilleries in the Aosta Valley. The long-established family business St. Roch is located on the slopes of the northern Italian Alps and makes a wonderfully creamy Bombardino that will enchant you with its deep yellow color. Simply unscrew, pour and you’re done!
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