Bombardino - The Italian Egg Nog

Winter Solstice is just a couple days away. And with colder temps and fewer daylight hours, it’s the perfect time to warm up with some fresh egg nog. But not just any egg nog – Bombardino, the Italian Egg Nog.

Translated as “The Bomb”, the Bombardino was first made popular on the ski slopes and ski resorts in the Italian Alps in the 1970s. Since then, tourists and locals enjoy this creamy, and festive drink all throughout the winter months.

So what’s in an Italian Bombardino?

Similar to American egg nog, the Bombardino is made with an egg-based mixture, alcohol and spices. But what’s different about the Italian version is that it often starts with an egg liqueur base like Advocaat, a Dutch liqueur or the Italian liqueur Zabov, both consisting of eggs, sugar and brandy. The creamy liqueur is then mixed with more brandy or whiskey and topped with a generous amount of whipped cream and cinnamon or cocoa powder. If you can’t find Advocaat or Zabov, you can create a similar based known as zabaglione – a dessert made from eggs, sugar and Marsala, then combine with heavy cream and brandy. Both versions create a very thick drink with a custard-like consistency – so thick sometimes people eat it with a spoon!

Like egg nog, Bombardino can be served warm or cold. You can also switch it up with variations – add coffee or espresso to the drink to create a Calimero, or rum to make a Pirata.