If you like Zabaione, you will love this Italian Eggnog VOV liquor, made from scratch with fresh eggs and Marsala wine. It is creamy and luscious, the perfect drink for Christmas celebrations. Serve it at the end of a meal with the meringues made with the leftover egg whites.
Jump to:
A liquor born from necessity
This liquor originated in the Veneto region in the town of Padua. It was invented in the 19th century by a famous artisan baker Gian Battista Pezziol, a Torrone producer.
He used many fresh egg whites for his Torroni, so he always had plenty of egg yolks left over.
He had the idea to use the egg yolks in a liquor he called VOV, from the dialect name of egg "vovi". The success was instant in Italy as well as abroad.
During the second world war, the liquor was mass-produced to support the Italian troops and called VAV2 “Vino Alimento Vigoroso” (Vigorous Food Wine).
Later this drink became very popular on the ski slopes with the name of “bombardino”, served hot, topped with brandy, and garnished with whipped cream.
While most Bombardino recipes are made with industrial liquor, here you can make it from scratch.
For more recipes using egg whites, you can check the Nougat recipe Torrone, Mini Meringues, Mont Blanc dessert, Chestnut Pavlova, Floating Island, or watch the web story: Desserts Using Egg Whites.
Eating raw eggs
This liquor is made with raw eggs, so you must ensure the eggs are very fresh.
Eggs are treated differently in Europe vs. the USA, so my methods might not apply in all countries. As a European, this is what I do when I need to use a raw egg:
- When I buy my eggs, I make sure they are from a reputable source (actually, as of 2020, I have my chickens and have two fresh eggs each day)
- As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
- I use raw eggs only if they are very fresh.
- I wash the eggs with soap and water just before using them to remove any possible bacteria. Once I do, I use them immediately as the natural protection of the eggshell is removed by the soap
Ingredients
To make this liquor, you need:
- 5 egg yolks
- 1 cup - 100 g icing sugar
- 1 ½ cups - 400 g of caster sugar
- 2 cups - 500 ml whole milk
- ½ cup - 100 ml Marsala wine
- ½ cup - 100 ml 95% alcohol or vodka
Step by step instructions with images
Prepare the milk
- Pour in a pan the milk and the caster sugar
- Stir and bring to boil
- Let it simmer for 20 minutes making sure the milk doesn't boil over the pan
- Let it cool down completely
Make the eggnog
- Separate the egg yolks. You can use the whites to make meringues
- Put in a bowl the egg yolks
- and the icing sugar
- Whip until the mix becomes foamy and clear. The color will slowly change from the orange of the egg yolk to a creamy whitish color
- Add the milk passing it through a sieve to remove any cream clumps in the milk
- Whip until it is all combined
- Add the Marsala wine and the alcohol
- Whip for 1 more minute
Storing it and serving it
Pour the eggnog into a bottle and store it in the fridge. It will keep for 3 week
To serve it, shake it well and pour it into a nice glass pitcher
How to serve it
This homemade version of the VOV liquor is much more luscious than the industrial one and I prefer to drink it as it is and in small quantities.
You can serve it cold, warm or at room temperature. If you warm it up, don't pass the 140 F - 60 C otherwise the eggs will cook.
As it is very creamy you can also use it to top chocolate cake, pandoro or panettone.
I like to serve it at the end of a winter meal with the homemade meringues I made with the leftover egg whites or with a dry biscuit.
With the leftover egg whites, you can also try to make Torrone and offer it with the eggnog.
Making eggnog cocktails
If you want to make a cocktail with this eggnog, I would recommend to check out these two options from my blogger friend Elaine on Dishes Delish:
- Chocolate Eggnog Martini: With only 3 ingredients, this eggnog martini is smooth and perfect to serve around the holidays!
- Eggnog shot: A fun and delicious shot to serve at your next holiday party!
Make Bombardino eggnog from scratch
If you want to make a Bombardino to drink on the ski slopes from scratch, use this Italian eggnog.
- Gently warm it up not more than 140 F - 60 C, otherwise the egg will cook
- Add a tablespoon of brandy, whisky (schottish), or rum (pirate) per glass
- Garnish with whipped cream
- Dust some cocoa
The perfect edible gift
I like to make some extra bottles of my homemade liqueurs and offer them an edible gift. This eggnog is perfect to give to family and friends at Christmas time.
You will find here below a collection of my homemade liqueurs with their recipes:
- limoncello
- limoncello cream
- chocolate liqueur
- nocino
- curacao
- strawberry liqueur
- licorice liqueur
- Violet liqueur
- blueberry liqueur
Check out the category: Homemade liquors
You can also check out the web story: 9 Homemade Italian Liqueurs
For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.
Banned in Europe for commercial use, you can only try it if you make it for personal consumption.
Subscribe to get: 20 cultural habits that make Italians great cooks
Plus download the printable liqueur labels you find in the picture below.
Setting up a liqueur workshop
You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:
- Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same times so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
- 1 gallon - 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
- Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.
- Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.
It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.
The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.
- Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
- Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
- Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
- Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
- Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
- Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
- Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
- If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.
Zabaione or Zabaglione liquor
However, Italian eggnog recipes are found much earlier and they were called Zabaione or Zabaglione liquor.
The names are linked to famous chefs Giovan Paolo Baglioni (Zuan Baglion) or the monk San Pasquale Baylón (San Baylón). It is not clear which one is the right one, you can call it as you like. I always called it Zabaione.
Originally, in the 16th century, it was a drink made with beer, now it refers to a drink made with egg and Marsala wine.
This recipe is listed by the Emilia Romagna region in their traditional recipes database: Prodotti Agroalimentari Tradizionali (P.A.T.)
If you are making this Italian Eggnog VOV, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋 Italian Eggnog VOV Liquor
Equipment
Ingredients
- 5 egg yolk
- 1 cup icing sugar
- 1 ½ cups caster sugar
- 2 cups whole milk
- ½ cup Marsala wine
- ½ cup 95% alcohol or vodka
Instructions
Prepare the milk syrup
- Pour in a pan the milk and the sugar2 cups whole milk, 1 ½ cups caster sugar
- Stir and bring to boil
- Let it simmer for 20 minutes making sure the milk doesn't boil over the pan
- Let it cool down completely
Prepare the eggnog
- Separate the egg yolks. You can use the whites to make meringues5 egg yolk
- Put in a bowl the egg yolks and the icing sugar1 cup icing sugar
- Whip until the mix becomes foamy and clear. The color will slowly change from the orange of the egg yolk to a creamy whitish color
- Add the milk passing it through a sieve to remove any cream clumps in the milk
- Whip until it is all combined
- Add the Marsala wine and the alcohol and whip for 1 more minute½ cup Marsala wine, ½ cup 95% alcohol or vodka
Storing the eggnog
- Pour the eggnog into a bottle and store it in the fridge. It will keep for 3 week
Serve the eggnog
- Shake the bottle and serve the eggnog in a pitcher
- Serve it at the end of the meal with the merengues made with the leftover whites
Video
Notes
- When simmering the milk, be careful that the milk doesn't overflow from the pan. Keep the temperature just enough for the milk to boil but always be ready to lower the heat if the milk starts to rise.
- If you want to serve the eggnog warm, don't pass the 140 F - 60 C when you heat it up, otherwise, the egg will cook.
Nutrition
Sarah
This sounds fantastic! I'm going to make it for Christmas this year!
Laura
Thank you, I am sure you will enjoy it
Dannii
This is just what I need at this time of year. Perfect for Christmas Eve whilst wrapping the presents.
Laura
Thanks, oh yes. I see the picture
Wanda
I've never made eggnog, but my mom used to every Christmas. I'm definitely going to try this recipe.
Laura
Thanks, you should really try it. It is very easy
Kelli
I've never tried this version of eggnog before and I loved the difference in flavor! So perfect for the holidays.
Laura
Thank you, yes and you have a various selection to try it
Angela
I really enjoyed reading your post. Now I can't wait to try out the recipe!
Laura
Thank you