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Creamy bombardino: hot egg liqueur with rum, Alpine ski lodge style
Bombardino combines egg liqueur with rum or brandy, gently heated and topped with whipped cream and cocoa. Serves 2, ready in 10 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 5 min
- Total time
- 10 min
- Servings
- 2 servings
- Difficulty
- Easy
- Cuisine
- Italian
Bombardino is a hot, creamy drink made with egg liqueur, rum or brandy, and whipped cream, served at ski lodges in the Italian Alps. Heat the liqueur and rum in a saucepan just until steaming; boiling will cause it to curdle. Serve immediately in small glasses with whipped cream and a pinch of cocoa powder. It's ready in 10 minutes. It contains alcohol, so it is not suitable for children or anyone who will be driving.
Ingredients
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Instructions
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Whip the cream
3 minWhip the chilled cream with the powdered sugar until soft peaks form, then refrigerate.
Heat the liqueur
5 minPour the egg liqueur and rum into a small saucepan. Heat over low heat, stirring constantly, for about 4 minutes, until steam begins to rise from the surface. Do not let it boil.
Serve
2 minPour the hot drink into two small heatproof glasses, top with whipped cream, and sprinkle with a pinch of cocoa powder. Serve immediately.
Tip: Heat the egg liqueur only over low heat, stirring constantly, as it will curdle if it boils. Brandy gives the drink a milder flavor, while rum gives it a more pronounced flavor.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 540 kcal
- Protein
- 5.1 g
- Carbohydrates
- 35 g
- of which sugars
- 32 g
- Fat
- 24 g
- of which saturates
- 14 g
- Fiber
- 0.7 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krémové bombardino: horúci vaječný likér s rumom ako z lyžiarskych chát v Alpách
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