Jeff & I enjoyed bicerin for the first time on a winter evening at a cafe in Treviso, Italy a few years ago. I had totally forgotten about the delicious chocolately drink until an article in the July issue of Afar magazine jogged my memory. The writer had gone to Caffè Al Bicerin in Turin where, legend has it, the drink was created. The (very easy) recipe we now follow, based on Afar's take, is posted below.

bicerin chocolate
bicerin broken chocolate

what you'll need:

  • 1 cup milk
  • 3 ounces chopped dark chocolate
  • 4 shots espresso (or very dark caffè americano)
  • 1/2 cup whipped cream

what to do:

In a small saucepan, warm milk and chocolate together until boiling. Whisk until foamy, then remove from heat. Pour the hot chocolate into two clear glasses and carefully add the espresso (try to float it on top of the chocolate--the drink is supposed to be layered). Top with whipped cream. Enjoy immediately.

posted by Rachel