In the picturesque Italian Alps of Livigno, a unique eggnog cocktail called Bombardino warms the hearts (and bellies!) of locals and visitors alike. Here's how to make this delicious warm Italian drink.
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
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.
Keyword bombardino, brandy, cocktails, eggnog, eggs, rum