Layered Italian Coffee Recipe (Bicerin) Could Be Considered Dessert by Donna John

With a new expresso machine on my counter, my interest in coffee has been elevated. Learning the machine has been quite an interesting journey so far! Just as interesting is all the different coffee drinks from around the world. The Italian coffee drink, bicerin, immediately caught my attention because it is made with dark chocolate. Who can resist anything with dark chocolate? Plus, dark chocolate has many health benefits.

Bicerin is a hot coffee drink that's native to Turin, Italy. The coffee is made with espresso, chocolate and steamed milk, and layered in a small glass. According to Wikipedia, "The word bicerin (Piedmontese for 'small glass') is the equivalent of Italian bicchierino (diminutive of bicchiere, lit. 'glass'). This coffee beverage has existed since the 18th century and was praised by Alexandre Dumas in 1852."

With the hopes that it would be praised in my house in 2024, I had to make one. This easy bicerin recipe was inspired by Food and Wine, and is so rich and decadent, you could serve it for dessert! To make this bicerin coffee recipe you will need dark chocolate, whole milk, granulated sugar, brewed espresso shots, steamed milk and optional cocoa powder for garnishing. National Coffee Day is on its way (September 29, 2024), so let's get our brew on!

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1

Ingredients

• 2 ounces dark chocolate chips or dark chocolate bar, chopped
• 1 cup whole milk
• 1 tablespoon granulated sugar
• 1 double espresso shot
• 1/2 cup steamed milk
• cocoa powder or grated chocolate, for serving (optional)

Recipe Notes

• Dark chocolate chips are the easiest way to go, but you can chop up a chocolate bar.

• Pouring the espresso over a spoon will help create better layers. Take your time!

• If you don't want to froth milk, you could use whipped cream.

• You could divide this between two smaller coffee mugs and make two servings.

Here's how to make it: 

1. Melt the chocolate with the whole milk in a small saucepan over medium heat. Add the sugar and stir to combine. Do not boil. Pour the mixture into a 12-ounce coffee mug or glass. 
2. Pour the double shot of espresso slowly over the chocolate mixture (you can pour it over a spoon to help create layers). 
3. Pour on the steamed milk. Sprinkle with cocoa powder or chocolate shavings, if desired.
   

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