VOV Italian Egg Liqueur Recipe from Chef Silvia Baldini

The italian version of eggnog liqueur is known as VOV, from the Venetian-dialect vovi, meaning “eggs”. This energy and boozy bomb will heat you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner of Padua specialized in the production of nougat, which required just the egg whites. Pezziol decided to use the remaining egg yolks with marsala wine, alcohol and sugar, to make a kind of zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating: many ancient recipes speak of their special power to ‘wake up’ love, revive the sick, and generally boost energy. 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 whenever you need a pick me up. You can take your VOV to the next level and transform it in to a "Bombardino" the original Après-Ski cocktail of the any Italian mountains holiday. Just add a splash of brandy, a dollop of whipped cream and a dusting of cinnamon or cocoa powder.

VOV Italian Egg Liqueur

Servings 4 quarts

Prep Time 15 minutes

Cook Time 30 minutes

Passive Time 3 days

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

1. 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

2. 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.

3. 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.