Making Bicerin at Home

Seems the Today Show crew did a feature on Bicerin this morning.  And we're getting requests for recipes on how to make it.

The "authentic" recipe is as follows:

1.5 oz. espresso
1.5 oz. heated drinking chocolate (not instant cocoa mix)
1.5 oz. cream

It's important that all the coffee and chocolate remain hot.  Using a heated demitasse cup, pour espresso first, layer the chocolate on top of the espresso and then layer the cream on top of that.

However, if you don't have drinking chocolate or an espresso machine, here's a reasonable facsimile that tastes almost as good, but lacks the authentic "layered" presentation:

2 oz. part strong coffee
1 oz. good chocolate syrup (Ghiradelli would work OK)
1 oz. heavy cream
dollop whipped cream

Mix the syrup with the cream and heat to point just before boiling.  Pour over coffee and top with the whipped cream.

Then again, if you have $500 you're not using, you could buy one of these.

YET ANOTHER RECIPE (added 2/14):

This one is a bit more complicated than the simplified version above, but will more closely resemble the 'authentic' version of the drinking chocolate (it's the version Melanie gave the PG for publication is this Sunday's paper):

Bicerin:  For four servings

3 oz heavy cream
3 oz whole milk
3 oz finely chopped or ground dark chocolate
1/2 tsp vanilla
tiny dash of salt
8 oz hot espresso or very dark, strong hot coffee
lightly sweetened whipped ceam

For the chocolate: Heat milk and cream slowly over low heat, stiring frequently, until steaming, being careful not to scorch it.

Add the chopped chocolate, vanilla, and salt to the steaming milk. Stir constantly over heat until it begins to boil. Remove from heat. Assemble the drink immediately: In a 6-8 oz. glass or cup, layer equal amount of espresso/coffee (2 oz.) and drinking chocolate (2 oz). Top with cold whipped cream and serve immediately

Comments

[Barry]

Bicerin sounds fantastic...thanks for the recipe!
Bob costas just mentioned it on the winter Olympics in Torino.