International Coffee Drinks
Home-Style Bicerin
Melt the dark chocolate into the hot milk and stir until no pieces remain. Keep the heat gentle so the milk does not boil or scorch. Use a chocolate you enjoy on its own; a more intense dark chocolate will make the finished drink less sweet than a milk-chocolate version.
Key takeaways
- The cream should be thick enough to sit on top but still pourable.
- Pour the chocolate mixture first, add espresso slowly, then spoon the whipped cream on top.
- Pour each warm layer slowly over the back of a spoon to soften the stream.
Ingredients
- 40 ml espresso
- 80 ml whole milk
- 20 g dark chocolate
- 40 ml cold whipping cream.
Method
- Melt the chocolate into the hot milk.
- Whisk the cream until thick but still pourable.
- Layer the hot chocolate, espresso and softly whipped cream in a heatproof glass.
Whip cream to soft peaks
The cream should be thick enough to sit on top but still pourable. Stop whipping before it becomes stiff, since dense cream is harder to layer and may feel heavy in the drink. Keep it cold while preparing the espresso and chocolate.
Layer the glass carefully
Pour the chocolate mixture first, add espresso slowly, then spoon the whipped cream on top. A small heatproof glass makes the layers visible; pour over a spoon if needed to slow the stream. Serve immediately and let each person stir or sip through the layers.
For a simpler espresso-and-chocolate drink, compare classic chocolate mocha.
Keeping the layers visible
Pour each warm layer slowly over the back of a spoon to soften the stream. The chocolate should be smooth, the espresso freshly prepared, and the cream softly whipped but still pourable. If a layer blends into the one below, the drink will still taste good; the glass presentation is optional.
Stir or sip through the layers
Serve the bicerin immediately in a heatproof glass. Sip through the cream for a rich first taste or stir the ingredients together for a more even drink. Use care when handling hot glassware and do not fill the glass to the rim.
The recipe uses dark chocolate for contrast with the cream. A sweeter chocolate will create a softer profile, but check its ingredients and taste before adding any extra sugar.
A tip for serving
Whip the cream softly so it remains pourable. Stiff cream sits in a thick mound instead of forming a gentle top layer.
Further reading
For background on espresso and chocolate, see Wikipedia.
Back to International Coffee DrinksFrequently asked questions
Which ingredients do I need for Home-Style Bicerin?
40 ml espresso 80 ml whole milk 20 g dark chocolate 40 ml cold whipping cream.
How do I make Home-Style Bicerin?
Melt the chocolate into the hot milk. Whisk the cream until thick but still pourable. Layer the hot chocolate, espresso and softly whipped cream in a heatproof glass.
Whip cream to soft peaks: what should I know?
The cream should be thick enough to sit on top but still pourable. Stop whipping before it becomes stiff, since dense cream is harder to layer and may feel heavy in the drink. Keep it cold while preparing the espresso and chocolate.