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Il Bombardino

An eggnog-like concoction from the Italian Alps.
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Servings: 1
Course: Drinks
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 oz VOV zabaglione liqueur
  • 1 oz Vecchia Romagna (or Italian brandy)
  • whipped cream
  • option: cocoa powder or cinnamon

Method
 

  1. Using a small heatproof pitcher, warm the VOV zabaglione liqueur just to the touch. Not too hot.
  2. Remove from heat and add the brandy, stir gently just to mix.
  3. Pour into heatproof glass and top with whipped cream.
  4. Serve immediately.
    Add a spoon on the side for those don’t want to get their nose into the whipped cream.

Notes

Garnish Option: Some top il Bombardino with cocoa powder or cinnamon. I opt for a light dusting of nutmeg.
Large Batch: Make for a group using 2 parts VOV and 1 part brandy.