Bombardino is, quite, possibly the winter cocktail. The cocktail is an Italian tradition and is generally served in mountainous areas and at ski resorts, particularly in the north of the country, as a way to warm up. It is not unlike eggnog but is served warm, rather than cold, and has a higher level of alcoholic content. Perhaps, this is why is called a “bomb”.
There are lots of different recipes out there for the drink as towns, bars, restaurants and, even, families often have their own particular variations. However, the main ingredients are an egg-based liquor, coffee and rum or brandy. These elements all come together to make a high-calorie, warming drink that is rich, filling and will warm you from head to toe.
The most important ingredient of all in the Bombardino recipe is the egg liquor. The “official” recipe was invented by pastry chef Gian Battista Pezziol, from Padua who found a new and creative way to use the eggs left after the production of Torrone, another Italian delicacy. Many families in the North of Italy traditionally make their own egg liquor at home, but you can use whatever is handiest. Many people choose to use eggnog or advocaat as they are readily available in stores at this time of year.
Why not try out this recipe? If you're craving the real Bombardino experience afterwards, just find a holiday rental in Trentino Alto Adige, hit the slopes and relax in a local bar with the real deal afterwards.
There are lots of different recipes out there for the drink as towns, bars, restaurants and, even, families often have their own particular variations. However, the main ingredients are an egg-based liquor, coffee and rum or brandy. These elements all come together to make a high-calorie, warming drink that is rich, filling and will warm you from head to toe.
The most important ingredient of all in the Bombardino recipe is the egg liquor. The “official” recipe was invented by pastry chef Gian Battista Pezziol, from Padua who found a new and creative way to use the eggs left after the production of Torrone, another Italian delicacy. Many families in the North of Italy traditionally make their own egg liquor at home, but you can use whatever is handiest. Many people choose to use eggnog or advocaat as they are readily available in stores at this time of year.
Why not try out this recipe? If you're craving the real Bombardino experience afterwards, just find a holiday rental in Trentino Alto Adige, hit the slopes and relax in a local bar with the real deal afterwards.
Ingredients
60ml of advocaat/eggnog
60ml of brandy/rum
180ml of freshly-brewed dark roast coffee
Whipped cream to top
Method
1. In a coffee mug or other heatproof glass, add advocaat.
2. Top with hot coffee.
3. Garnish with whipped cream and cocoa powder or cinnamon powder.
Now you just need to get packed and head off to Trentino Alto Aldige for a ski holiday and some seriously tasty Italian delicacies.
60ml of advocaat/eggnog
60ml of brandy/rum
180ml of freshly-brewed dark roast coffee
Whipped cream to top
Method
1. In a coffee mug or other heatproof glass, add advocaat.
2. Top with hot coffee.
3. Garnish with whipped cream and cocoa powder or cinnamon powder.
Now you just need to get packed and head off to Trentino Alto Aldige for a ski holiday and some seriously tasty Italian delicacies.
Photo credit: Michela Simoncini / CC BY 2.0