Bombardino
The Italian après-ski favourite: warm advocaat enriched with brandy, crowned with softly whipped cream and a dusting of cocoa for a decadent slope-side treat.
Ingredients
- 100 ml advocaat
- 50 ml brandy — or dark rum
- 60 ml whipped cream, lightly sweetened
- 1 pinch cocoa powder, to dust
Method
- Gently warm the advocaat in a small saucepan over a low heat, stirring so it does not catch.
- Stir in the brandy and warm through for a few seconds; do not let it boil.
- Pour the warm mixture into a heatproof glass.
- Top generously with softly whipped cream.
- Finish with a light dusting of cocoa powder and serve straight away.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 60°C
- Garnish
- Whipped cream and a dusting of cocoa
The bombardino is Italy’s beloved après-ski drink, a creamy, golden warmer found in mountain bars across the Alps. Built on rich advocaat and a measure of brandy, then crowned with whipped cream, it is pure indulgence after a day in the snow. Its name nods to the warm glow it delivers on a cold afternoon.
Tips
Keep the heat low when warming the advocaat, as its eggy richness can catch and curdle if pushed too hard. Add the brandy only briefly so its warmth comes through without cooking off. Whip the cream to soft, billowing peaks rather than stiff ones, so it sits handsomely on top and melts slowly into the drink.
Variations
Swap the brandy for dark rum to make a “bombardino scuro”, a richer, darker version popular in many resorts. A drizzle of coffee or a dash of espresso turns it into something closer to a dessert. For extra flourish, grate a little dark chocolate over the cream alongside the cocoa.
Frequently asked questions
What is a bombardino?
A bombardino is an Italian après-ski drink made from warm advocaat and brandy or dark rum, topped with whipped cream. It is a creamy, comforting fixture of Alpine ski resorts.
Brandy or rum in a bombardino?
Both are traditional. Brandy gives a smooth, mellow warmth, while dark rum lends a richer, more caramel note. Choose whichever suits your taste.
Why does bombardino need to be served warm?
Warming the advocaat loosens its thick, custard-like texture into a silky drink and releases its vanilla aroma, which is exactly why it suits a cold day on the slopes.
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