Peak ski season is here, and that calls for a delicious warming drink to be enjoyed next to the slopes or from the comfort of your home.
What might look like a traditional eggnog actually is the hugely popular drink enjoyed mainly during the Italian winter season. If you have ever been to the amazing northern Italian alpine region during the winter months – or the still cooler shoulder season – this is a drink you should certainly be familiar with.
The drink was created in the famous ski resort of Livigno in Lombardy during the 1970s but has quickly spread to the rest of the Italian alpine areas.
In Italian, ‘bombardino’ means little bomb, and that’s what you will get ordering a bombardino. A little warming bomb packed with punch and flavour.
In addition, the bombardino will be ready in just few minutes. All you need to do is to heat the eggnog, mix in the brandy and top with whipped cream.
So, let yourself being mentally transported right into the middle of the breathtakingly beautiful Italian Alp or Dolomites with a warm delicious, warming bombardino.
How to make Bombardino, the popular Italian winter cocktail
The original bombardino is made with the traditional Italian Zabaglione liqueur, an egg liqueur made with eggs, brandy and Advocaat liqueur. However, it’s absolutely fine to use a good quality store bought eggnog which will add a bit of extra texture to the drink.
You can also swap the egg liqueur for a traditional Italian zabaglione and serve as dessert.
Serves 1:
120 ml eggnog
60 ml brandy
whipped cream
cinnamon powder
Heat the eggnog over medium-low heat without bringing it to boil.
Add the brandy and stir to combine, then pour into a heat-resistant glass.
Top the drink with whipped cream and sprinkle with some cinnamon powder.
Are you familiar with the popular bombardino from Northern Italy? Let me know how you like it!
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