Il Bombardino | Italian Winter Drink with Egg Liqueur
- Christmas, Hot Drinks, Italy, Winter
Il Bombardino is a popular winter drink in Italy, especially in the northern regions such as Alto Adige|Südtirol, Trentino and Lombardy. It is a staple drink in ski resorts and a beloved ‘Aprés Ski Drink’ you enjoy after a long day of skiing. Prepared with warm egg liqueur, cognac or brandy and milk, it is a deliciously strong drink that will warm you up quickly on cold winter days.
Il Bombardino was invented in the northern region of Lombardy in Italy, precisely at a mountain hut in Livigno. It is told that a young man from Genoa moved to the mountains to work in a mountain hut. He came up with Il Bombardino when customers entered after a snow storm and needed a drink to quickly warm up. He heated up zabaglione, brandy and milk. When he served it to the customers, one exclaimed: “Wow…È una bomb! – “it’s like a bomb”! Due to the heat and the strong alcohol content, the customers were able to warm up quickly. And that is how the Bombardino got his name.
Ingredients you will need for this recipe:
- Egg Liqueur – such as Advocaat or Zabov Zabaglione or you can check out my homemade German Egg Liqueur
- Cognac | Brandy
- milk
- brown sugar
- whipped cream
- cocoa powder for decoration
How to make Il Bombardino:
(1) Warm up egg liqueur and milk
In a small saucepan, warm up 40 ml egg liqueur and 30 ml milk. The egg liqueur should be hot, but not at boiling point.
(2) Add cognac|brandy, sugar
In a small glas mug, add 20 ml cognac|brandy and 1/4 teaspoon brown sugar. Add the hot egg liqueur-milk mixture, and give it a good stir.
(3) Top with whipped cream and cocoa powder
Top with whipped cream and dust with cocoa powder.
Il Bombardino | Italian Winter Drink with Egg Liqueur
Course: Drinks, Hot DrinksCuisine: ItalienDifficulty: Easy1
servings5
minutesIl Bombardino is a popular winter drink in Italy, especially in the northern regions such as Alto Adige|Südtirol, Trentino and Lombardy. It is a staple drink in ski resorts and a beloved 'Aprés Ski Drink' you enjoy after a long day of skiing. Prepared with warm egg liqueur, cognac or brandy and milk, it is a deliciously strong drink that will warm you up quickly on cold winter days.
Ingredients
40 ml Egg Liqueur - such as Advocaat or Zabov Zabaglione or you can check out my homemade German Egg Liqueur
20 ml cognac|brandy
30 ml milk
1/4 teaspoon brown sugar
whipped cream
cocoa powder for decoration
Directions
Warm up egg liqueur and milk
In a small saucepan, warm up 40 ml egg liqueur and 30 ml milk. The egg liqueur should be hot, but not at boiling point.
Add cognac|brandy, sugar
In a small glas mug, add 20 ml cognac|brandy and 1/4 teaspoon brown sugar. Add the hot egg liqueur-milk mixture, and give it a good stir.
Top with whipped cream and cocoa powder
Top with whipped cream and dust with cocoa powder.
