Prep Time: 10 minutes
Total Time: 10 minutes
- Hot Chocolate (thick and creamy)
- Espresso Coffee, sweetened to taste
- Hot milk whipped to a creamy froth
- A thick-sided glass, ideally stemmed, whose volume is about a cup (per person)
Bicerin derives from an older drink, called Bavaresia, which was popular in the XVII century; unlike bicerin, it was stirred. Bicerin made its appearance in the 1840s, and enjoying a bicerin at the caffé in the morning soon became a ritual in Torino. The above is a full bicerin, what one gets if one orders un pô ‘d tut. Ordering pur e fiôr results in a coffee-and-milk bicerin, whereas pur e barba will yield a coffee-and-chocolate bicerin.
If you visit Torino, the Caffé Al Bicerin in Piazza della Consolata is the place to go to enjoy a Bicerin.