Recipe by Silvia Baldini — The Italian version of eggnog liqueur is known as VOV, derived from the Venetian-dialect term 'vovi,' meaning 'eggs.' This energetic and boozy bomb will warm you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner from Padua specializing in nougat production, which required only egg whites. Pezziol decided to use the remaining egg yolks with Marsala wine, alcohol, and sugar, creating a zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating; many ancient recipes attest to their special power to 'awaken' love, revive the sick, and boost energy in general.
Ideally, you should sip it on the rocks by a fireplace after a day on the slopes, but it’s great anytime at room temperature as a garnish for ice cream or for dipping dry biscuits when you need a pick-me-up. Take your VOV to the next level and transform it into a 'Bombardino,' the original Après-Ski cocktail of any Italian mountain holiday. Just add a splash of brandy, a dollop of whipped cream, and a dusting of cinnamon or cocoa powder.
| Servings | Prep Time |
| 4 quarts, 1 gallon | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 3 days |
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Recipe by Silvia Baldini — The Italian version of eggnog liqueur is known as VOV, derived from the Venetian-dialect term 'vovi,' meaning 'eggs.' This energetic and boozy bomb will warm you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner from Padua specializing in nougat production, which required only egg whites. Pezziol decided to use the remaining egg yolks with Marsala wine, alcohol, and sugar, creating a zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating; many ancient recipes attest to their special power to 'awaken' love, revive the sick, and boost energy in general.
Ideally, you should sip it on the rocks by a fireplace after a day on the slopes, but it’s great anytime at room temperature as a garnish for ice cream or for dipping dry biscuits when you need a pick-me-up. Take your VOV to the next level and transform it into a 'Bombardino,' the original Après-Ski cocktail of any Italian mountain holiday. Just add a splash of brandy, a dollop of whipped cream, and a dusting of cinnamon or cocoa powder.
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Ingredients
- 8 cups whole milk
- 1 vanilla bean
- 2 teaspoons grated lemon zest
- 6 large egg yolks
- 2 cups granulated sugar
- 4 cups dry Marsala wine
- 2 cups grain alcohol, EverClear or unflavored vodka
- 1/2 cup cognac
Servings: quarts, 1 gallon
Instructions
- Pour the milk into a large saucepan. Split the vanilla bean and scrape the seeds in to the milk, add the vanilla pod, the lemon zest. Bring the milk to a bare simmer over medium heat, without letting it boil. Remove from the heat and set aside. Discard the vanilla pod
- Whisk together the egg yolks and the sugar until thick and light in color. Add a couple of tablespoons of the scalded milk to the egg yolks, whisking vigorously to prevent the yolks from curdling. Continue to whisk in the milk, a little at a time, until you have added it all. Gently whisk in the Marsala, the grain alcohol and the Cognac.
- Pour the liqueur through a funnel into clean 750 ml glass bottles with a metal closure hinge. Refrigerate and rest for at least 3 days before serving the Vov. It will last for a month in the refrigerator. Remember to shake well before serving.
Recipe Notes
This recipe makes 4 quarts of Vov and it will fill at least five 750 ml bottles. A Vov bottle is a great present or stocking stuffer. You can halve the recipe for a smaller batch.
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