Lucinda Dee
It’s called VOV in Italy where Lucinda Dee of Williamsville, Vermont first tasted it. She fell madly in vov with it and a friend gave her the recipe. She was kind enough to share it with us (thank you, Lucinda!).
VOV is basically the Italian version of eggnog. When it was invented in 1845 in Padua, Italy, it was named “vovi” or eggs. That later was shortened to VOV. In WW II, it was actually served to the troops as an energy drink!
It is now enjoying renewed popularity (particularly at ski resorts) because it is the main component of a hot drink called a Bombardino (recipe below).
VOV can be served hot or cold or frozen (granita). It is also used in zabaglione ice cream recipes.
(Note: We checked with a food safety expert because we wondered about the raw eggs, but he assured us that the alcohol alleviates any issues. Apparently, in Italy, they don’t even keep their VOV refrigerated.)
Lucinda’s VOV
(You can easily cut this recipe in half.)
Ingredients:
2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons vanilla
8 egg yolks
1 1/2 cups sugar
1 1/2 cups Marsala (Lucinda prefers Florio Fine, Sweet because it has a richer flavor)
1 cup clear grain alcohol (like Everclear)
Directions:
Combine milk and cream and heat until very hot (but not boiling).
Let cool.
In a large bowl, beat egg yolks with sugar and vanilla until light yellow and thick.
While beating, gradually add the cooled milk/cream mixture until well mixed.
Add Marsala and grain alcohol.
Pour into bottles and keep refrigerated. (If you freeze it, it gets thick and creamy like soft serve ice cream.)
Shake well before drinking.
Lasts about 2-3 months.
Ways to drink VOV
Hot:
VOV Coffee – Combine 1 shot VOV with 1 shot brandy and froth in an expresso machine. Optional: Add whipped cream on top and a pinch of powdered cocoa.
Bombardino – Heat 1 shot VOV until hot and add 1 shot rum (or sometimes brandy). Serve with a dollup of whipped cream.
Cocktails:
Manhattan Flip
2 oz. VOV
1 oz. bourbon or rye whiskey
¾ oz. sweet vermouth
2 dashes Angostura bitters
Arancia Fizz
2 oz. VOV
2 oz. Orange juice
3 oz. Sparkling orange soda or ginger ale
Add ingredients to a highball glass filled with ice and roll (empty contents back and forth between a shaker tin and the highball glass until well mixed). Garnish with an orange slice.
Madagascar Spritz
Created by Tim Cooper
1.5 oz VOV
2 Orange half wheels
4 oz club soda
Mash the orange slices with a muddler or bar spoon in the bottom of a Collins glass. Add Vov, ice and club soda. Stir. Garnish with an orange half wheel.
Volada
Created by Tim Cooper
1.5 oz VOV
1.5 oz Pineapple juice
1.75 oz Unsweetened almond milk
2 dashes Angostura bitters (optional)
Freshly grated cinnamon
Place all ingredients into a mixing glass and shake with ice. Strain over new ice into a wine glass. Garnish with a pineapple leaf & freshly grated cinnamon. This drink can also be blended.
Fluffy VOV
Created by Lucinda Sterling
2 oz gin
1 oz VOV
1 oz heavy cream
3/4 oz fresh lemon/lime juice
Few drops orange blossom water
Shake all ingredients with ice, strain into a fizz glass, without ice, and top with club soda.
Dessert:
Floating Islands with VOV and Creme Anglaise and Rum Caramel Sauce
From What Tastes Good
For the crème anglaise:
Ingredients:
1 cup whole milk
4 large egg yolks
2 Tbs. white sugar
1/4 cup Vov Zabajone cream liqueur
Directions:
1. In a small saucepan on medium heat, warm the milk until it’s just simmering. Cover and set aside. Meanwhile, put a double boiler on to heat, making sure the insert doesn’t touch the water. (If you don’t have a double boiler, don’t worry about it. Just find the thickest saucepan you have and prepare to pay close attention!)
2. In a stand mixer fitted with the paddle attachment (or using hand-held beaters), beat the egg yolks and sugar on medium speed until well blended. Reduce the speed to low and slowly add the hot milk, starting with 1 tablespoon to temper the eggs. Add remaining milk in a thin, steady stream.
3. Transfer the egg-milk mixture to the double boiler, which should be at a nice lively simmer by now. Or if you’re using a heavy saucepan, dump it all in that and set it over a medium-low flame. Stir constantly for 5-ish minutes, until the mixture coats the back of a wooden spoon. (You should be able to run your finger through it and leave a distinct line.) Remove from heat, stir in the Vov liqueur and strain everything through a fine-mesh sieve into a clean bowl.
4. Set the bowl into an ice bath to cool for about 15 minutes, whisking occasionally. You can use the crème immediately or store it in an air-tight container in the refrigerator for up to a week. When using it from the fridge, let it come up to just below room temperature by resting it on the counter for 15-20 minutes before serving.
For the caramel sauce:
Ingredients:
– 1 cup packed brown sugar
– 4 Tbs. butter
– 1/2 cup heavy cream or half and half
– 1 Tbs. dark rum (I used Zacapa 23)
Directions:
In a heavy saucepan, cook the sugar and butter together over medium heat until dissolved and then boil 4-5 minutes. Swirl the saucepan occasionally but do not stir! Once the caramel is very dark, remove the pan from heat and stir in the cream and rum. You can serve the caramel immediately or refrigerate in an air-tight container for up to two weeks. To use from the fridge, heat for a few seconds in the microwave to loosen the sauce.
For the meringues:
Ingredients:
– 4 large egg whites
– 1 cup white sugar
– 1 pinch of salt
– 1 Tbs. vanilla extract
– (optional) 1/4 tsp. cream of tartar
Directions:
Heat the oven to 250F.
1. Using a stand mixer or hand-held mixer with the whisk attachment, whip the egg whites with the salt and cream of tartar (if using) in a very clean bowl until just before they hit the soft peak stage. With the mixer on high, whip in the sugar until the egg whites are stiff and glossy. Whisk in the vanilla.
2. Line two sheet pans with parchment paper and lightly mist with cooking spray. Using two large spoons, gently drop large ovals of meringue onto the pans, leaving two inches between each. Bake the meringues for 20 minutes – just until they’ve set, removing them before they get too stiff. Let cool on the pans for five minutes, then serve.
To assemble the Floating Islands:
Spoon 2 tablespoons of crème anglaise into a rimmed plate or shallow bowl. Top with a freshly cooked meringue, then drizzle with caramel sauce. If you want some extra texture, scatter toasted almonds on top.
If you have your own recipe, please share it with us in the comment section below.
