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
Caffeine is a reference value for this drink and brew method, 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.
What makes it
More espresso drinks
Log it, and the caffeine with it
The app records every bicerin you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
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