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Bombardino

Bombardino

An Alpine winter warmer: hot Italian egg liqueur with brandy, topped with whipped cream and a dusting of cinnamon.

6 min · Makes 1

  • Lombardy
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This version uses three parts egg liqueur to one part brandy. Warm the liqueur gently without boiling it, then stir it into the brandy in a heatproof glass. Finish with whipped cream and a light dusting of cinnamon, and serve warm.

Total
6 min
Prep
3 min
Cook
3 min
Serves
1

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Bombardino

Total 6 min · Prep 3 min · Cook 3 min · Serves 1

Method

  1. Warm the egg liqueur gently in a small saucepan, stirring, until hot but not boiling.

  2. Pour the brandy into a heatproof glass mug and add the hot egg liqueur.

  3. Top with the whipped cream and a dusting of cinnamon. Drink it hot.

Estimated per serving

Calories
330 kcal
Protein
5.2 g
Carbohydrates
17.5 g
Fat
11.7 g
Sodium
0 mg

Per serving · 1 prepared drink Ingredient-based estimate. Generic 14%ABV egg-liqueur and sweetened whipped-cream references; actual brand composition varies. Full alcohol energy retained conservatively after brief warming.

Nutrition sources: spiritsEUROPE · USDA Agricultural Research Service

Nonna's tips

  1. The family

    With a shot of espresso it becomes a calimero; with rum in place of the brandy, a pirata; with whisky, a scozzese.

Lombardy

Lombardy

The Bombardino belongs to Livigno’s après-ski tradition. A local story traces it to a young man from Genoa in the 1970s; today it is a warm, creamy pause after a day in the mountains.

The Lombardy guide

On the side

Have a slice of apple strudel with it: the tart apple and thin pastry cut through the sweetness of the egg liqueur.

The story behind Bombardino

A Livigno legend traces the drink to a young man from Genoa who mixed milk, whiskey and eggnog against the mountain cold in the 1970s. Later versions replaced the milk with whipped cream and the whiskey with brandy or rum. This version uses egg liqueur and brandy, with cream and a dusting of cinnamon.

Bombardino

At Christmas

Offer bombardino as a separate warm drink during a Christmas gathering, rather than trying to fit it between several sweet courses. This version warms egg liqueur with brandy and finishes with whipped cream and cinnamon. Set out the ingredients first and make the drinks for serving, so the warm base and cool topping remain distinct.

More Christmas recipes

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