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    Home » Recipes » Liquors

    Homemade Italian Eggnog VOV Liquor

    Published: Dec 8, 2020 · Modified: May 8, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    If you like Zabaione, you will love this Italian Eggnog VOV liquor, made from scratch with fresh eggs and Marsala wine.
    If you like Zabaione, you will love this Italian Eggnog VOV liquor, made from scratch with fresh eggs and Marsala wine.

    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
    • Eating raw eggs
    • Ingredients
    • Step by step instructions with images
    • Storing it and serving it
    • How to serve it
    • The perfect edible gift
    • Setting up a liqueur workshop
    • 📋 Italian Eggnog VOV Liquor

    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
    Fresh farm eggs on a chicken shaped eggs holder

    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

    1. Pour in a pan the milk and the caster sugar
    2. Stir and bring to boil
    3. Let it simmer for 20 minutes making sure the milk doesn't boil over the pan
    4. Let it cool down completely
    prepare the milk for the eggnog

    Make the eggnog

    1. Separate the egg yolks. You can use the whites to make meringues
    2. Put in a bowl the egg yolks
    3. and the icing sugar
    4. 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
    5. Add the milk passing it through a sieve to remove any cream clumps in the milk
    making the eggnog
    1. Whip until it is all combined
    2. Add the Marsala wine and the alcohol
    3. Whip for 1 more minute
    Adding the alcohol

    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

    pitch with eggnog and glasses

    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.

    serving the eggnog VOV liquor with the meringues

    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!
    chocolate eggnog Martini

    Make Bombardino eggnog from scratch

    If you want to make a Bombardino to drink on the ski slopes from scratch, use this Italian eggnog.

    1. Gently warm it up not more than 140 F - 60 C, otherwise the egg will cook
    2. Add a tablespoon of brandy, whisky (schottish), or rum (pirate) per glass
    3. Garnish with whipped cream
    4. Dust some cocoa
    eggnog in a small bottle

    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.

    liqueur labels

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Mix Nocino with syrup and pour into bottles
    1. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
    2. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
    3. 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.
    4. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    homemade strawberry liqueur in a glass served with ice

    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.)

    Italian eggnog in the glass from the top

    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

    📋 Italian Eggnog VOV Liquor

    5 from 5 votes
    Laura Tobin
    Servings 1 bottle
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Print Recipe Save Saved! Pin Recipe
    If you like Zabaione, you will love Italian Eggnog VOV liquor, made with fresh eggs and Marsala wine. It is creamy and luscious, the perfect drink for Christmas celebrations. Serve it with the meringue made with the leftover egg whites.
    Prevent your screen from going dark

    Equipment

    • All-Clad Sauce Pan 3-Quart
    • Measuring mugs
    • KitchenAid Mixer
    • Wooden Turner Set
    • Egg separator
    • Vintage Glass Bottles
    • Glass Bottles with Lids
    • Glass pitcher

    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 sugar
      2 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 meringues
      5 egg yolk
    • Put in a bowl the egg yolks and the icing sugar
      1 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 minute
      ½ 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

    Calories: 2684kcalCarbohydrates: 463gProtein: 30gFat: 40gSaturated Fat: 18gCholesterol: 1025mgSodium: 270mgPotassium: 853mgSugar: 451gVitamin A: 2088IUCalcium: 668mgIron: 3mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Liquors

    • Blueberry Liqueur
      Italian Homemade Blueberry Liqueur Recipe
    • Italian Concord Grape Wine Fragolino Recipe
    • limoncello 3 bottles and full glasses
      Homemade Italian Limoncello Recipe
    • Orange liqueur
      Homemade Orange Liqueur Curacao Style

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Sarah

      December 08, 2020 at 6:21 pm

      5 stars
      This sounds fantastic! I'm going to make it for Christmas this year!

      Reply
      • Laura

        December 08, 2020 at 6:45 pm

        Thank you, I am sure you will enjoy it

        Reply
    2. Dannii

      December 08, 2020 at 6:28 pm

      5 stars
      This is just what I need at this time of year. Perfect for Christmas Eve whilst wrapping the presents.

      Reply
      • Laura

        December 08, 2020 at 6:45 pm

        Thanks, oh yes. I see the picture

        Reply
    3. Wanda

      December 08, 2020 at 6:33 pm

      5 stars
      I've never made eggnog, but my mom used to every Christmas. I'm definitely going to try this recipe.

      Reply
      • Laura

        December 08, 2020 at 6:44 pm

        Thanks, you should really try it. It is very easy

        Reply
    4. Kelli

      December 08, 2020 at 7:06 pm

      5 stars
      I've never tried this version of eggnog before and I loved the difference in flavor! So perfect for the holidays.

      Reply
      • Laura

        December 08, 2020 at 7:13 pm

        Thank you, yes and you have a various selection to try it

        Reply
    5. Angela

      December 08, 2020 at 7:56 pm

      5 stars
      I really enjoyed reading your post. Now I can't wait to try out the recipe!

      Reply
      • Laura

        December 09, 2020 at 7:32 am

        Thank you

        Reply
    5 from 5 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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