Towards the end of our recent skiing holiday I developed a taste for a cheeky little tipple called Bombardino. It's a rich, warming toddy like eggnog, but more potent – hence the name "Bomb". It's generally served ready mixed, heated through with steam from an espesso machine and then topped with whipped cream and a sprinkling of cocoa. As with eggnog, it's based on milk, eggs, sugar and brandy, but includes Marsala which gives it a lush zabaglione quality. I couldn't resist bringing home a bottle and it's been going down just as well back in damp dreary north London.
You can also use Advocaat or Vov and a splash more brandy, or tweak your own eggnog to give it a more Italian flavour.
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