Egg liquor (Bombardino all'uovo)

The perfect treat for cold days and nights, delicious if warmed a little, great if drunk with Christmas sweets.


3 cups of non skimmed milk

29 ounces sugar

6 egg yolks

1 cup alchool

1 cup sweet rum

1 vanillin sachet

Boil the milk with half of the sugar gently mixing now and then.

Let it cook a couple of minutes after boiling, then turn off the heat and let it warm.

In a big bowl mix egg yolks with the other half of sugar untill they're creamy and frothy: now add little by little the warm milk, mixing very well to avoid lumps: to be sure you can filter the liquid at this point.

I didn't do it anyway.

Add vanillin, alcohol and rum liquor, mix again then pour in bottles and close them.

Wait about a week before using, shaking the bottles sometimes.

9 commenti:

  1. That's an interesting recipe!
    But where do you keep this booze in the "waiting week"? in the fridge? or must it be a warm place?
    and how long will the drink be good before rottening?

  2. if you live in a not too hot place you can store at room temperature, if not in fridge.
    it last a long because alcool and sugar are natural preserver: my last bottle stayed ok for about 9 months!

  3. Ciao! I just returned from skiing in Arabba, Dolomites, and loved the Bombardino. I brought a bottle home. Do I just heat it up and serve with a dollup of whipped heavy cream on top?

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