Bombardino

Name: Bombardino
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Vov paste 1 cup; Brandy 3 oz; Fresh liquid cream cold 0.8 cup; Sugar 5 tsp

it de es br fr

264.3

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 264.3
Carbohydrates g 25.5
of which sugars g 25.5
Protein g 1.2
Fats g 17.5
of which saturated fat g 7
Fiber g 21.5
Sodium mg 10.7

Difficulty: Very easy
Prep time: 10 min
Cook time: 5 min
Serving: 4
Cost: Average

PRESENTATION

Bombardino is one of those drinks that totally screams winter in the Italian Alps. Really does. This Bombardino recipe is what you crave after a long day on the slopes when it's freezing, and you just need something warm and creamy in your hands. Originating from Northern Italy—especially the ski resorts—it's known for being that hot, boozy mix that revives you like a cozy blanket. For real.

Folks in the mountains mix Vov (an Italian eggnog cocktail liqueur, kinda like bottled zabaglione) with brandy for that classic kick. Super tasty. The drink is topped with a fluffy layer of whipped cream, making each sip sweet and warm. Can't go wrong with that, especially for shaking off the cold. Some versions toss in limoncello, but this style really leans into those comforting, eggy flavors that just brighten up winter days.

And listen, spend time at an Italian ski resort, and you'll see a winter hot drink like this hits differently after a snowy afternoon. It's incredibly simple—just a few great ingredients—and you end up with a rich, golden cup that's all about comfort and taste. Locals call it a bit of a "bomb" against the cold, and it's easy to see why.

The combo of homemade Bombardino with a shot of brandy and that moist, custardy base from the egg liqueur makes every sip tender and satisfying. So so good. It is the kind of traditional Italian drink you might spot people holding in their gloved hands outside a little bar, chatting with friends and watching the snow fall—really a scene.

With its mix of brandy, Vov, and that whipped cream topping, the Bombardino is the ultimate ski resort beverage. Perfect for bringing everyone together and warming you up from the inside out. Whether you're a seasoned skier or someone who just loves winter vibes, this drink is bound to become a favorite in those chilly Alpine settings. Which is great.

How to prepare Bombardino

To make the Bombardino, first whip the cream: pour the cold cream into a bowl 1 and start beating with an electric mixer while gradually adding the sugar 2 until you achieve a firm and stiff consistency 3. Transfer the whipped cream to a piping bag with a star tip.

Now pour the Vov into a small pot 4 and heat it over low heat for 5 minutes, then add the brandy 5 and turn off the heat, slightly swirling the pan to mix 6.

Fill the glasses with the liqueur up to about two-thirds 7, then add the whipped cream 8. Your Bombardino is ready to be enjoyed 9!

Storage

It is recommended to consume the Bombardino immediately.

Advice

If you wish, you can garnish the Bombardino with a dusting of unsweetened cocoa! Instead of brandy, you can also use whiskey or rum.

Curiosity

It seems that the Bombardino was born in Livigno at the hands of a young man from Genoa who struggled with the harsh mountain temperatures. The name derives from the comment of the first person who tasted it, exclaiming “Wow! It’s a bomb!”.

For the translation of some texts, artificial intelligence tools may have been used.