In the picturesque Italian Alps of Livigno, a unique eggnog cocktail called Bombardino warms the hearts (and bellies!) of locals and visitors alike.
According to local legend, the Bombardino drink was invented by a former Alpine trooper who was working in Livigno at the Mottolino hut. During a cold blizzard, four men came into the hut for something warm to drink. The young worker concocted a boiling hot drink of whiskey, milk and zabaglione (a custard of eggs, sugar, and Marsala wine), causing the men to cry: “Accidenti! È una bomba!” (“Damn! It’s a bomb!”)
The Secret of Italian Eggnog and the Bombardino Cocktail
Today, we’re embarking on a delicious journey to learn more about the Italian Alps’ star cocktail, the Bombardino. Get ready to discover a world of flavor that will put your grandma’s eggnog recipe to the test (don’t worry, we won’t tell her!).
Toast to Tradition: Origins of the Bombardino
Eggnog – that creamy, holiday staple – conjures up images of cozy fireplaces and festive gatherings. But did you know this beloved beverage boasts a rich history that extends far beyond American shores?
Italian eggnog’s main ingredient, zabaglione, dates back centuries. Some believe it evolved from medieval “possets,” hot drinks made with milk, eggs, and spices. Others trace its lineage to “zabaione,” a Venetian dessert involving whipped egg yolks and sweet wine. Regardless of its exact pedigree, zabaglione (also known as “zabaione al liquore” or “latte di gallina”) holds a special place in Alpine tradition.
Not Your Grandma’s Eggnog
Compared to its American eggnog counterpart, the Bombardino drink boasts a distinct personality. Here’s what sets it apart:
- Boozier Brew: Italian eggnog packs a punch! Traditionally spiked with brandy or rum and Marsala wine, it delivers a warming alcoholic kick often absent in American versions.
- Creamier Consistency: Italian Bombardino is luxuriously thick and rich, thanks to the generous use of egg yolks and cream.
- Spiced Symphony: While American eggnog leans heavily on nutmeg, Italian Bombardinos embrace a wider spice palette. Think cinnamon, cloves, and even a touch of anise for a more complex flavor profile.
- No Raw Eggs (Usually): Safety first! Unlike some American recipes, Italian eggnog often gets cooked gently, eliminating the risk of consuming raw eggs.
Apres Ski Star: The Bombardino Cocktail
This iconic Alpine cocktail stars zabaglione as its base, creating a warm, boozy, and utterly satisfying experience. Imagine steaming hot eggnog infused with brandy or rum, topped with a generous dollop of whipped cream and a sprinkle of cinnamon. Pure winter bliss in a mug! (You can buy the mugs here)
Above: This is a ski hut in Mottolino in Livigno, where the Bombardino was invented.
Below, a clever spinning machine at Bivio Hotel in Livigno keeps the Bombardino warm and mixed for thirsty skiers.
Crafting Your Own Bombardino: An Easy Recipe
Ready to bring the magic of the Bombardino to your own kitchen? Here’s what you’ll need:
Ingredients:
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup heavy cream
- 3/4 cup Marsala wine
- 1/2 cup brandy or rum
- Whipped cream, for garnish
- Ground cinnamon, for garnish
Instructions:
- First, in a heatproof bowl, whisk together egg yolks and sugar until pale and fluffy, about 3 minutes.
- Next, place the bowl over a pan of simmering water (double boiler method). Add the Marsala and whisk continuously until the mixture thickens and reaches 160°F. Do not let it boil or let the eggs scramble!
- Following this step, remove from heat and continue whisking until cool. It should look like a pudding when spooned.
- Stir in the cream and brandy.
- Divide the mixture between two mugs and top with generous dollops of whipped cream.
- Dust with cinnamon powder and serve immediately.
Tips for a Stellar Bombardino:
- Use high-quality ingredients for the best flavor. Fresh eggs, real cream, and good-quality Marsala (or brandy) make all the difference.
- Don’t skip the double boiler method. It ensures the eggs cook gently without scrambling.
- Adjust the brandy/Marsala ratio to your taste preference. Start with less and add more for a stronger kick.
- Get creative with toppings! Try grated nutmeg, cinnamon sticks, or even a drizzle of chocolate sauce.
Bottled Bombardinos
If you don’t want to make this recipe yourself, bottled Bombardino is available from several makers throughout the Italian Alps. A few brands include Itipici di Valtellina, Distellerie Schenatti & Della Morte, and Marzadro.
More Delicious Drink Recipes
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Bombardino
Recipe by Jason Hill – CookingSessions.comIngredients
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup heavy cream
- 3/4 cup Marsala wine
- 1/2 cup brandy or rum
- Whipped cream for garnish
- Ground cinnamon for garnish
Instructions
- In a heatproof bowl, whisk together egg yolks and sugar until pale and fluffy, about 3 minutes.
- Place the bowl over a pan of simmering water (double boiler method). Add the Marsala and whisk continuously until the mixture thickens and reaches 160°F. Do not let it boil or let the eggs scramble!
- Remove from heat and continue whisking until cool. It should look like a pudding when spooned.
- Stir in the cream and brandy or rum.
- Divide the mixture between two mugs and top with generous dollops of whipped cream.
- Dust with cinnamon powder and serve immediately.
Notes
- Use high-quality ingredients for the best flavor. Fresh eggs, real cream, and good-quality Marsala (or brandy) make all the difference.
- Don’t skip the double boiler method. It ensures the eggs cook gently without scrambling.
- Adjust the brandy/Marsala ratio to your taste preference. Start with less and add more for a stronger kick.
- Get creative with toppings! Try grated nutmeg, cinnamon sticks, or even a drizzle of chocolate sauce.
