Bombardino (Alpine Egg Liqueur Warmer)
The ski-hut warmer: hot egg liqueur and brandy under a cap of whipped cream and cinnamon. “Like a bomb!”
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 240 ml Egg liqueur (VOV, zabov or advocaat)
- 80 ml Brandy or cognac
- 150 ml whipping cream, cold
- 1 tbsp Sugar
- 1 pinch ground cinnamon or cocoa, to dust
Method
- Whip the cream with the sugar to soft, floppy peaks.
- Warm the egg liqueur and brandy together in a small pan over low heat, stirring, for 3–4 min until hot but not boiling.
- Pour into four small heatproof glasses, spoon the cream on top and dust with cinnamon. Serve straight away.
Tips
- Do not let it boil: the egg liqueur can split and the alcohol cooks off. A shot of espresso instead of brandy makes a “Calimero”.
Sources
Written in our own words after cross-checking these recipes:
Open Bombardino (Alpine Egg Liqueur Warmer) in Nouns Cooking