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Bombardino – The Italian Winter Cocktail

Bombardino – The Italian Winter Cocktail

Bombardino - The Italian Winter Cocktail

As the winter chill lingers on, there’s nothing quite like a steaming cup of Bombardino to lift one’s spirits. A beloved après-ski tradition in the Italian Alps, this luscious libation is a rich blend of eggnog, brandy, and whipped cream.

Bombardino is not just any ordinary after-dinner drink, it’s like a warm hug in a glass on a chilly winter evening. Imagine being tucked in a cozy blanket by a crackling fireplace, sipping on a deliciously creamy and sweet concoction, while watching the snow fall outside. It’s the perfect way to end a day of skiing or snowboarding with your friends or loved ones in the Italian Alps.

And if you’re feeling adventurous, you can always add a splash of your favorite spirit to give it an extra kick. How about some rum, brandy or amaretto? Or if you’re a coffee lover, add a shot of espresso to make it a “caffè bombardino”. You can also get creative with the toppings and sprinkle some cocoa powder, cinnamon, or even marshmallows on top.

So, the next time you’re in Italy during the winter season (or if you’re just imagining it!), don’t forget to try this delightful and comforting drink.

See Also
Termana Hot Chocolate

The Italian Alps are the home of the Bombardino, but the drink works just as well with any cold environment!

I’ve adapted a traditional egg nog recipe here to make your own. I did find some recipes online for Advocaat, but all seemed to be variations of one particular recipe which called for an unbelievable amount of sugar – 29 ounces, which is over 3 cups. This version, with approximately 3 ounces, was plenty sweet. Some recommend letting the mixture ‘age’ for a week in your refrigerator, but who plans that far in advance? It is traditionally served in a clear cup or glass.

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Bombardino – The Italian Winter Cocktail

As the winter chill lingers on, there’s nothing quite like a steaming cup of Bombardino to lift one’s spirits. A beloved après-ski tradition in the Italian Alps, this luscious libation is a rich blend of eggnog, brandy, and whipped cream.

  • Author: Kathy Bechtel
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Category: drinks
  • Cuisine: italian

Ingredients

Scale

Bombardino

  • 1 part rum or brandy
  • 1 part homemade Advocaat or Egg Nog or Vov
  • Sweetened whipped cream
  • Cocoa powder (can be omitted)

Calimero

  • 1 part rum or brandy
  • 1 part homemade Advocaat or Egg Nog or Vov
  • 1 part espresso
  • Sweetened whipped cream

Advocaat or Egg Nog or Vov

  • 4 egg yolks
  • 1/3 cup (65g) sugar, plus 1 tablespoon (12g)
  • 2 cups (.5l) whole milk
  • 1 cup (.25l) heavy cream
  • 6 ounces (.175l) brandy
  • 4 egg whites

Instructions

Bombardino

  1. Heat the Advocaat and rum or brandy in a small saucepan. If you have a cappuccino machine, you can use the steamer to heat.
  2. Top with sweetened whipped cream. Serve.

Calimero

  1. Heat the Advocaat, rum or brandy, and espresso in a small saucepan. Again, you can also heat using your cappuccino machine.
  2. Top with sweetened whipped cream. Serve.

Advocaat or Egg Nog or Vov

  1. Using a mixer, beat the egg yolks until they are light in color.
  2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
  3. Add the milk, cream, and brandy. Transfer to another bowl.
  4. Place the egg whites in the bowl of the mixer and beat to soft peaks.
  5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  6. Fold the egg whites into the egg yolk mixture.
  7. This can be stored for up to a week in your refrigerator.

Keywords: bombardino, skiing, eggnog, winter drink, warm drink

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View Comments (3)
  • I love Advocaat, as my grandparents used to let us kids drink it mixed with a little cherry brandy. Once, in Vancouver BC, I tried a ‘Bucket of Brains’, which was Advocaat and Midori. As with the cherry brandy, it wasn’t completely blended, so it looked pretty funky – but tasted fab! Glad to learn of the variations you mention – thanks!

    • Glad you enjoyed the variations, although the “bucket of brains” sounds a little offputting, but probably was wonderful! My grandparents always used to let us eat the cherry from their manhattans – it was years before I understood that maraschino cherries don’t actually taste like bourbon.

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