Chocolate, coffee, whip cream. Need I say more?
Bicerin is a specialty coffee drink that’s native Turin. But while I’ve lived in Piemonte, making frequent trips into the city, I only just recently tried the famous Bicerin.
Dragging my family and a bunch of relatives in tow, we all paid a visit to the historic Caffè Al Bicerin located in piazza della Consolata. Founded in 1763, this is the place to go in Turin if you’re looking for the real deal. It’s also right next door to one of my favourite bars in town!
Hailed by locals as the birthplace of bicerin, the coffee creation served by Caffè Al Bicerin gained popularity in the mid 19th century following praise of Alexander Dumas, the author of the Three Musketeers. With fans flocking to try the drink, it quickly became a torinese tradition. Even today, they serve over 300 bicerin on a daily basis.
Believed to be based on the 17th century drink bavarèisa with the same principal ingredients, the bicerin instead is carefully layered rather than mixed. It’s wise to not stir it as the flavours change and evolve as you slowly drink it.
Interestingly, bicerin is actually piemontese or “small glass.” Which is indicative for how it’s usually served. The decadence of a bicerin is sure to feel like you’ve been wrapped in a warm hug!
While the traditional bicerin is made with espresso, I’ve decided to use Javy Liquid Coffee Concentrate for a quick and easy take on this coffee cocktail that I’ve come to know and love as a new torinese!
. . .
* Makes 1 generous serving or 2 (less-generous) servings *
1 cup heavy whipping cream
1 cup milk (I used oat milk, but you can use whatever you prefer)
1/3 cup (45g) dark chocolate
1 cup boiling water
1 tablespoon Javy Liquid Coffee Concentrate
Whip cream until stiff peaks form. Time will vary based on whether you’re using a hand mixer or whipping by hand. Set aside.
Over a double broiler, add milk and chocolate. Whisk until the chocolate has melted. Set aside.
In a glass of hot water, stir in Javy. Set aside.
For the assembly, make sure to use a heat-proof glass and pour slowly so as not to disrupt the layers. Begin with the hot chocolate, followed by the coffee. Top with whip cream and serve!