Bicerin: a traditional chocolate coffee beverage from the Italian North!

As long as one tries to detect and record Italian coffees, he stumbles on new taste challenges.

Italian coffee culture is undoubtedly the richest in the world. Apart from the fact that Italy is the homeland of espresso, the brewing method that has changed all the way we treat coffee all over the world, Italy is full of lesser known, local beverage preparations, pressing on its rich heritage of knowledge coffee, produce separate and delicious beverages. One of these is the Bicerin from Turin.

Bicerin is a traditional beverage made of cocoa, coffee and milk and comes from the city of Turin. Served traditionally in small, round glasses - moreover, in Piedmonte's local dialect Bicerin means "cup". The drink has been in use since the 19th century, as the writer Alexandr Dymas refers to this 1852, although it was not originally prepared with espresso but with filter coffee. Today, the recipe has been standardized with espresso and has been recognized as one of the local, traditional recipes of the Piedmont region.

The main difference between authentic Bicerin and other similar beverages is the fact that the materials are layered in the transparent glass, resulting in a particularly impressive appearance, and on the other hand that unlike modern chocolate beverages, no whipped cream or milk cream, but whipped, whole-fat milk.

What do you need for a traditional bicerin?

• One shot of espresso
• A chocolate drink
• Whipped milk
• A round, transparent glass

How is Bicerin prepared?

• Place the glass in warm water for a few minutes to get the right temperature
• Prepare chocolate. It must be thick creamy. Fill the glass by ¼
• Prepare an espresso and fill our glass by another ¼
• Beat the lukewarm milk very well in order to arrive at a tight texture, reminiscent of more whipped cream than froth. We fill in at ¼.
• Serve immediately, taking care not to spoil the layers that have been created
• Accompany with Italian biscuits

Tips for a successful Bicerin:

• Traditionally, the chocolate used in Bicerin is creamy and viscous. Prefer a chocolate drink that is viscous by its nature, such as Monbana Tresor, or prepare your chocolate with little less milk than the recommended
• As Bicerin is home to Turin, Italy, what's better than using a café that comes from the same city, like a Lavazza blend? For finer fragrances,  prefer one of 100% Arabica blends of Lavazza, such as Tierra or Pienaroma, while for more traditional espresso flavors we can choose blends with a strong presence of Robusta such as Top Class or Crema e Aroma Blue.
• Prefer whole milk as its texture when hit is definitely better and more suited to our beverage. Alternatively, we can use milk foam or whipped cream, but we are away from the authentic flavor.
• Usually, Bicerin does not need any added sugar, as the Italians seem to enjoy their intense, bittersweet flavor without any additional additions.
• Some coffeshops in Turin tend to add some cinnamon to Bicerin, either on the whipped milk (like cappuccino) or mixing it with chocolate. If you like the taste of cinnamon, dare it.

Italian coffee culture is, in fact, inexhaustible. If you have a sudden appetite for chocolate, prepare a Bicerin: thick, delicious chocolate and luscious espresso will instantly travel you to the delicacies of the Italian North!