Bicerin is Turin's classic layered coffee drink — rich hot chocolate, freshly pulled espresso, and cool cream served unmixed in a small clear glass. Born at Caffè al Bicerin in the 18th century, it is sipped through the layers, never stirred.
2fl ozHot chocolatethick drinking-chocolate style, made with real dark chocolate, not cocoa powder
1fl ozHeavy creamcold, lightly whipped so it floats
Instructions
Gently melt dark chocolate with a splash of milk over low heat, stirring until thick, smooth, and glossy.
Pull a fresh espresso shot and keep it hot.
Pour the hot chocolate into a small clear glass first. Add the espresso slowly over the back of a spoon so it sits above the chocolate. Float the lightly whipped cream on top the same way.
Serve immediately. A bicerin is drunk through the layers, never stirred.
Notes
Traditionally served in a small clear glass so the three layers show. The chocolate must be thick Italian-style drinking chocolate.