Bicerin

Turin's layered glass of hot chocolate, espresso and cream, in that order. Never stirred.

Method

Espresso

Typical volume

150 ml

Caffeine

65 mg

A reference figure for the drink, not a measurement of your cup.

Bicerin preparation

Melt 20g of dark chocolate (60-70%) into 60ml of whole milk and heat to 65°C.
Pour the chocolate into a 150ml glass.
Pull a single espresso (9g in, 18g out) and pour it gently over the back of a spoon onto the chocolate.
Float 30ml of lightly whipped cream on top.
Serve without a spoon - the layers are meant to arrive in order.

Turin's eighteenth-century original is chocolate first, coffee second, cream last, and it is never stirred. Use chocolate you would happily eat on its own.