Bombardino is a small Italian eggnog cocktail made from three simple ingredients. It’s compact but potent — the perfect way to warm up on a chilly winter evening.
This delightful drink packs a punch.
If you enjoy eggnog, you’ll love Bombardino. Traditionally it’s made with an egg-based liqueur such as Zabov or Advocaat, plus brandy and a dollop of whipped cream finished with a dusting of cinnamon.
Unlike American-style eggnog served in large mugs, the Italian Bombardino is presented in small cups — espresso cups or shot glasses are ideal. The portion is modest, but the effect is memorable.
What Does Bombardino Mean?
Bombardino literally means “little bomb” in Italian — an apt name for a small, warming drink that delivers a surprising kick. The drink originated in the Italian Alps and is popular at ski resorts, where it’s enjoyed after a day on the slopes. The story goes that a ski lodge owner from Lombardia mixed Zabaglione (an Italian custard), whiskey and milk to warm frozen skiers — someone exclaimed “È una bomba!” and the name stuck.
The Zabaglione
Zabaglione is a sweet, thick Italian custard, traditionally served in bowls with cookies for dunking. Il Bombardino was once made with homemade zabaglione; today most people use a ready-made eggnog liqueur like Advocaat or Zabov, which you can find in many supermarkets.
Eggnog liqueur such as Advocaat or Zabov is already fairly strong, and combining it with brandy makes Bombardino a potent dessert drink.
Tip: If you’re not looking for a strong alcoholic drink, skip the brandy or try a variation like il Calimero, which swaps brandy for espresso for a delicious, lower-alcohol option.
How to Make Il Bombardino – Step by Step
Warm your chosen eggnog liqueur gently in a small saucepan over medium heat until it is hot but not boiling. Pour the liqueur into an espresso cup or small glass.
Add the brandy and stir to combine. Top with a spoonful of whipped cream and dust with cinnamon.
It’s simple to prepare. I like to fold a little of the cream into the drink and savor the rest with a spoon. After a brisk walk in cold weather, returning to a warm Bombardino is pure comfort.
Variations
There are a few popular variations of Il Bombardino to suit different tastes:
- The Original: Zabaglione (or eggnog liqueur), brandy and whipped cream.
- Calimero: Zabaglione, espresso and whipped cream — increase the espresso for a larger serving.
- Scozzese (the Scotsman): Zabaglione, whiskey and whipped cream.
Top Tips for Making an Italian Bombardino
- Serve in small espresso cups or shot glasses — the drink is intentionally small.
- Heat the eggnog liqueur gently and stop before it boils to avoid splitting.
- Whip the cream to a soft peak for a light, creamy topping rather than over-whipping.
- If you prefer a milder drink, omit the brandy or try one of the espresso-based variations.
- You can make zabaglione from scratch for a more authentic flavour, though store-bought eggnog liqueur saves time.
- Bombardino is traditionally served warm, but it can be enjoyed cold if you prefer.
Bombardino Recipe
Ingredients
- 1.7 fl oz (50 ml) eggnog liqueur such as Advocaat or Zabov
- 0.3 fl oz (10 ml) brandy (or a small splash to taste)
- 1 heaped tbsp whipped cream, for topping
- Small pinch cinnamon, for dusting
Instructions
- Heat the eggnog liqueur in a saucepan over medium heat until hot, but do not let it boil. Pour into an espresso cup or shot glass.
- Add the brandy and stir to combine. Top with whipped cream and dust with cinnamon. Serve immediately.
Notes
Choose the original or opt for a variation like Calimero (with espresso) or Scozzese (with whiskey). Adjust alcohol levels to taste and enjoy warm for the best experience.
Nutrition
Calories: 204 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 2 g
Nutrition information is an approximation.
More Authentic Italian Desserts You Might Like
- Italian Affogato — ice cream and coffee
- Quick and Easy Tiramisu
- Baci di Dama (Lady’s Kisses)
- Chocolate Panna Cotta
- Chocolate Semifreddo
If you try this Bombardino recipe, please share your experience in the comments — feedback is always welcome.