Il Bombardino
An eggnog-like concoction from the Italian Alps.
Ingredients
- 2 oz VOV zabaglione liqueur
- 1 oz Vecchia Romagna (or Italian brandy)
- whipped cream
- option: cocoa powder or cinnamon
Instructions
- Using a small heatproof pitcher, warm the VOV zabaglione liqueur just to the touch. Not too hot.
- Remove from heat and add the brandy, stir gently just to mix.
- Pour into heatproof glass and top with whipped cream.
- 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.