Meet the Bicerin, the best hot chocolate in the world
The Bicerin is a hot, heavenly drink that hails from one of Italy’s most underrated cities. Layered with espresso, chocolate and cream, it makes a lovely end to a meal.
Being winter, it’s hot chocolate weather and I’m about to introduce you to the world’s best one. Meet the Bicerin, a hot, heavenly drink that’s layered with espresso, chocolate and cream. Also hailing from northern Italy, this drink was invented in one of Italy’s most underrated cities, Turin. It is believed to have been created in the late 18th century at Caffe Al Bicerin, a tiny cafe in the heart of the city. The drink is as rich and elegant as Turin itself. Living only 40 minutes away, I got to experience the magic of this beautiful city – I would highly recommend you put it on your Italian travel bucket list.
When it’s freezing cold (and snowing like it does in Turin) there is nothing better than wrapping your hands around the glass and sipping the hot chocolate and coffee through the cream. The secret to enjoying this drink is to avoid mixing it in the glass, allowing everything to come together in your mouth. That way you can enjoy all the different layers and temperatures.
Some other delicious recipes you may love:
- A buttery potato tart
- This green pasta is the perfect mid-week meal
- A fudgy, rich and moist chocolate cake
I believe the traditional recipe doesn’t use cream (rather thick, frothy milk) but when is cream ever a bad idea? While this drink makes a lovely end to a meal – think of it as a winter spin on an affogato – I will often treat myself to one on a freezing cold winter’s afternoon. It’s called self-care. Keep warm and happy cooking.
RECIPE: Bicerin
Ingredients:
- 200ml thickened cream
- 1 teaspoon icing sugar
- 400ml whole milk
- 150g dark chocolate, 70 per cent cocoa solids, chopped, plus extra to serve
- 1½ tablespoons caster sugar
- 200ml hot, strong espresso
Method
- Whip cream until it’s thick, pillowy and holds its shape. Fold in icing sugar. Set aside.
- Heat milk, chocolate and caster sugar in a saucepan over medium-low heat, whisking occasionally, until chocolate has melted and it begins to boil. Reduce heat to low and let it simmer for about a minute, whisking constantly to make it lovely and creamy.
- Meanwhile, make your very hot coffee. When it’s time to assemble, divide the hot coffee into 4 heatproof glasses then carefully and slowly pour the hot chocolate on top of the coffee in each glass.
- Quickly top with whipped cream, grate some chocolate over it, and serve immediately. Serves 4