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International Coffee Specialties

# What Is a Bicerin? Turin’s Coffee, Chocolate and Cream Drink

 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/)

Category: [International Coffee Specialties](https://www.coffeejay.com/en/learn/guides/international-coffee-specialties/)Tags: [Coffee Culture](https://www.coffeejay.com/en/learn/tags/coffee-culture/) [Coffee Origins & Countries](https://www.coffeejay.com/en/learn/tags/countries/) [Recipes](https://www.coffeejay.com/en/learn/tags/recipes/)

## Quick answer

Bicerin gives coffee, chocolate and **cream** their own place in the glass. The layers look inviting; **the proportions** determine its richness. Use **softly whipped cream** and prepare the chocolate before brewing the coffee.

## Key takeaways

- Bicerin gives coffee, chocolate and cream their own place in the glass.

- Make a smooth chocolate base using cocoa or melted chocolate and a little warm liquid.

- Pour the chocolate into a small heat-safe glass, add the coffee slowly, then finish with cream.

 

![Layers of coffee and milk foam in a glass.](https://www.coffeejay.com/assets/editorial/layered-milk-coffee-in-glass.avif)

Layers of coffee and milk foam in a glass.

## Prepare the chocolate and coffee

 

Make a smooth **chocolate** base using cocoa or melted **chocolate** and a little warm liquid. Brew a concentrated coffee separately. Keep both warm so the layers remain distinct when assembled, but avoid overheating either component.

 

## Layer without rushing

 

Pour **the chocolate** into **a small heat-safe glass**, add the coffee slowly, then finish with cream. A spoon held just above the surface can help control the pour. The layers may soften as the drink rests; that is part of **the experience**, and stirring is also fine if you prefer the flavors blended.

 

## Adjust the sweetness

 

Chocolate products vary in **sugar**, so taste the base before adding more. A darker chocolate or less **sweet** **preparation** leaves the coffee more prominent; additional cream makes the drink richer. For a simpler coffee-and-chocolate recipe, compare [mocha coffee](https://www.coffeejay.com/en/learn/guides/classic-coffee-drinks/mocha-coffee/) or try a [cream-topped **espresso**](https://www.coffeejay.com/en/learn/guides/classic-coffee-drinks/espresso-con-panna/).

 

## Keep the three layers distinct

 

Prepare the chocolate and coffee separately, then let them **cool** just enough to handle while remaining warm. Pour each slowly into **a small heat-safe glass**. A spoon can soften the stream, but the layers may still merge slightly. Do not reheat cream aggressively; add it gently so the surface stays smooth.

 

The appeal is the contrast between coffee, chocolate, and **cream**. Taste through the layers first, then **stir** if you prefer a more even drink. If the chocolate covers the coffee, reduce the chocolate base next time rather than pulling a much longer **espresso shot**.

 

### Choose chocolate for the cup you want

 

Cocoa, melted **chocolate**, and sauce behave differently and may have different **sweetness**. Use a product you enjoy and adjust the amount gradually.

 

Prepare **the chocolate** base first and keep the coffee ready so the drink can be assembled without rushing. If the chocolate thickens, warm it gently and **stir** until smooth before layering. Choose a glass that can safely hold the warm ingredients and leave **room** at the top for cream.

 

Bicerin is rich, so **a small serving** can make the contrast easier to appreciate. Taste it layered, then stir if you want the flavors evenly combined. Check the ingredients if **serving** guests with dairy or chocolate sensitivities.

 

Prepare **the chocolate** base before brewing the coffee so neither component has to sit for long. If **the cream** is cold, add it gently over the warm layers; do not try to create a sharp boundary at the cost of splashing or overheating. The drink is about contrast, not perfect geometry. Serve it soon after assembly, while the components are still warm.

## Further reading

For background on [**espresso**](https://en.wikipedia.org/wiki/Espresso) and [**chocolate**](https://en.wikipedia.org/wiki/Chocolate), see Wikipedia.

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Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/). [Read our editorial approach](https://www.coffeejay.com/en/editorial-policy/).

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