Bombardino 'Custard' Liqueur

Bombardino is an Alpine custard liqueur made with egg yolk, the mountain speciality served warm with whipped cream on top. This is the bottled version: warm it gently (never overheat it, or the egg yolk curdles), spoon on the cream, and you have the winter drink at home. It also works cold, poured over ice cream or cake. Bottled in 350 ml, 500 ml, 700 ml and 1 L sizes.

In Italy the Bombardino is a winter drink served hot in ski resorts, usually about three parts hot egg liqueur to one part brandy or rum, with whipped cream on top if you ask for it, according to Wikipedia's Bombardino entry. Is it the same as eggnog? They are close relatives: both are egg-based, and the same entry lists a version made with half eggnog or advocaat and half brandy. For the ski-hut style, warm our custard liqueur gently and add a measure of brandy or rum before the cream.

We’ll say it! This one is BETTER than traditional eggnog. A mountain speciality, we love this liqueur served warm and with a dollop of whipped cream on top for a winter weather treat! Not only warmed up, you can enjoy this liqueur over ice cream and cakes.

Note: do not overheat, otherwise the egg yolk contained in the Bombardino will curdle.