Bombardino – Christmas Holiday or Apres Ski Cheer from Italy

Bombardino – Holiday Cheer or Apres Ski in Italy. An egg nog or advocaat based toddy, certain to relax you after a hard day on the slopes or Christmas markets.
By Kathy Bechtel

ski holiday italy christmas drink
Calimero and Bombardino

Here’s a potent winter cocktail, sure to warm even the coldest evenings (or afternoons!) Bombardino is an egg nog based drink that is very popular in the colder regions of Italy, especially at the ski resorts we visit in Trentino-Alto Adige. This is a perfect drink for sipping apres ski in Val Gardena, or to warm you up after shopping in the Christmas markets of Bolzano. It is made by combining 1 part Advocaat (called Vov in Italy) with 1 part brandy. Advocaat is a creamy, rich liquor made from eggs, sugar, and brandy, very similar to our egg nog. In Europe, however, it usually has a slightly higher alcohol content – no surprise there. For a Bombardino, you combine the Advocaat or Vov with MORE alcohol, heat it up, and serve it topped with whipped cream. The name Bombardino is derived from this potent combination of heat and lots of alcohol, earning it’s moniker “the bomb”.

ski holiday at Val Gardena, Italy
Ski Holidays in Val Gardena, Italy

There are several variations, using rum rather than brandy, or including espresso in the mix. The espresso version is sometimes called a calimero. And nowadays, the younger set will add Red Bull instead.

I’ve adapted a traditional egg nog recipe here to make your own. I did find some recipes on line for Advocaat, but all seemed to be variations of one particular recipe which called for an unbelievable amount of sugar – 29 ounces, which is over 3 cups. This version, with approximately 3 ounces, was plenty sweet. Some recommend letting the mixture ‘age’ for a week in your refrigerator, but who plans that far in advance? It is traditionally served in a clear cup or glass.

Fresh eggs for egg not
Fresh Eggs
Bombardino - Christmas Holiday or Apres Ski Cheer
Prep Time
Cook Time
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Bombardino - Holiday Cheer or Apres Ski in Italy. An egg nog or advocaat based toddy, certain to relax you after a hard day on the slopes or Christmas markets.
Recipe Type: Cocktails & Spirits
  • 1 part rum or brandy
  • 1 part homemade Advocaat or Egg Nog or Vov
  • Sweetened whipped cream
  • 1 part rum or brandy
  • 1 part homemade Advocaat or Egg Nog or Vov
  • 1 part espresso
  • Sweetened whipped cream
Advocaat or Egg Nog or Vov
  • 4 egg yolks
  • ⅓ cup (65g) sugar, plus 1 tablespoon (12g)
  • 2 cups (.5l) whole milk
  • 1 cup (.25l) heavy cream
  • 6 ounces (.175l) brandy
  • 4 egg whites
  1. Heat the Advocaat and rum or brandy in a small saucepan. If you have a cappuccino machine, you can use the steamer to heat.
  2. Top with sweetened whipped cream. Serve.
  1. Heat the Advocaat, rum or brandy, and espresso in a small saucepan. Again, you can also heat using your cappuccino machine.
  2. Top with sweetened whipped cream. Serve.
Advocaat or Egg Nog or Vov
  1. Using a mixer, beat the egg yolks until they are light in color.
  2. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
  3. Add the milk, cream, and brandy. Transfer to another bowl.
  4. Place the egg whites in the bowl of the mixer and beat to soft peaks.
  5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  6. Fold the egg whites into the egg yolk mixture.
  7. This can be stored for up to a week in your refrigerator.


Kathy Bechtel

Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.

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  1. I love Advocaat, as my grandparents used to let us kids drink it mixed with a little cherry brandy. Once, in Vancouver BC, I tried a ‘Bucket of Brains’, which was Advocaat and Midori. As with the cherry brandy, it wasn’t completely blended, so it looked pretty funky – but tasted fab! Glad to learn of the variations you mention – thanks!

    1. Glad you enjoyed the variations, although the “bucket of brains” sounds a little offputting, but probably was wonderful! My grandparents always used to let us eat the cherry from their manhattans – it was years before I understood that maraschino cherries don’t actually taste like bourbon.

  2. Hmm is anyone else having problems with the images on this
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