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Nutrition Facts
Serving Size 1 (122g) Recipe makes 4 servings
Calories 28
Calories from Fat 14		(50%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 25mg		1%
Potassium 129mg		3%
Total Carbohydrate 2.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 2.4g
Protein 1.5g		3%
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Bicerin Classico

Recipe #380778 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

In Mocha, by Michael Turbak; credited to Fortunato Nicotra, Felidia, NY, NY

6 ounces whole milk
3 ounces bittersweet chocolate (finely chopped or shaved, may also use Gianduja)
salt, a pinch
8 ounces espresso or very strong coffee
whipped cream, lightly sweetened

1
Make the hot chocolate: heat the milk slowly in a small saucepan over low heat, stirring often, until steaming; be careful not to scorch it.
2
Add in the chopped chocolate and salt to steaming milk; stir slowly over low heat; do not allow the mixture to boil; remove from heat.
3
To assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.
4
Next, create a separate layer with 2 ounces of the warm chocolate on top of each espresso layer by pouring down the bottom of a tablespoon held against the side of the glass.
5
Again, using tablespoon, pour another equal layer of cream over the top of each drink.
6
The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.