They call it “the Bomb”. Maybe this is because of its high alcohol content? Or could it be that it is just so amazingly rich and delicious? Truth is, it has quite “the bombastic effect” even without alcohol. It ‘s just plain over the top! Of what do we speak”? It is THE BOMBARDINO THE BOMB! This is the popular apres ski winter favorite of the Italian Alpine slope enthusiasts. It is a warming thick lovely drink, and I can’t think of anything better with which to sit in front of a roaring fire after a hard day of high altitude activity– or any activity. This is it, folks! It’s the ONE!
It is much like egg nog – except that egg nog is cold and THE BOMBARDINO is hot. There are many recipes swirling about out there in the ether. Some make it with coffee or espresso. Often you’ll find it made with Advocaat which is a pre-mixed Dutch-Belgian egg nog type liqueur. While this is easy and commonly found, there is nothing like a homemade BOMBARDINO. Whether it is after a long hard day on the slopes or a tough winter day of work, this is the way to unwind. It is a drink – it is a toddy – it is dessert – it is …well…decidedly the bomb!
Most recipes for this beverage begin with the usual egg nog routine – separate the eggs etc., and from there they go in different directions. I like to begin my BOMBARDINO with an egg yolk batter and then take a turn into an Afogato – like direction by adding a small scoop of vanilla ice cream. Traditionally, it served in an Irish Coffee type glass and topped with whipped cream. This is soooo good, you’ll want to eat it..with a spoon!
Enjoy this one all winter long. You’ll have to provide your own fire to go along with this luscious concoction. But the ambience is worth it. Go on – give it a try – I dare you to indulge!
Makes: about 8 drinks
Prep: 15 minutes
1 C. Heavy Cream
2 Tbsp. Powdered Sugar
6 Egg yolks
1 C. Sugar
2 C. Whole Milk
1 1/2 C. Sugar
1 C. Spiced Rum or Brandy
1/4 C. Frangelico Liqueur (Hazelnut Liqueur)
1 Small Scoop Vanilla Ice Cream per glass
Whip the heavy cream with the powdered sugar and set aside.
Whisk together the egg yolks and 1 c. sugar until light and lemony colored.
Bring milk just to the boil in a pan and simmer about 1/2 minute.
Add the simmered milk and sugar carefully in a stream to the egg yolk and sugar mixture, whisking constantly while you pour.
Add the liquor and stir well.
Put this mixture back in the pan and heat on medium, stirring constantly for about 5-6 minutes until it begins to thicken and coats the spoon (like making a custard). Do not let it boil.
Remove from heat and strain the solids out with a sieve. DONE!
Make sure this mixture is hot before making your drink. Place a small scoop of the ice cream into a glass. (you don’t want to add too much as you will cool the drink – this is the same idea as in Afogato where you pour hot espresso over the ice cream)
Pour some of the hot mixture over the ice cream and top with whipped cream.
Now – about that fire…
Enjoying THE BOMBARDINO in front of a hot fire is part of the recipe!! Set the mood. Hmmm – the rest is up to you!
PARLA COME MANGI!
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