Bicerin Coffee

Yield: Serves 4


  • 1/2 C. (125 ml) heavy cream
  • 1/2 C. (125 ml) whole milk
  • 4 oz./100 g finely chopped or ground dark chocolate
  • 1/2 tsp vanilla
  • Dash of salt
  • 1 C. (250 ml) hot espresso or very dark, strong hot coffee
  • Lightly sweetened whipped cream


  1. For the chocolate: Heat milk and cream slowly over low heat, stirring frequently until steaming, being careful not to scorch it.
  2. Add the chopped chocolate, vanilla, and salt to the steaming milk. Stir constantly over heat until it begins to boil. Remove from heat.
  3. Assemble the drink immediately: In a 6-8 oz. glass or cup, layer equal amount of espresso/coffee (1/4 C.) and chocolate (1/4 C.).
  4. Top with cold whipped cream and serve immediately.

This recipe for Bicerin is found on page 129 in Around Our Table.


  1. 3-31-2012

    Strong fresh coffee and lots of whipped cream…this is delicious!

  2. 7-21-2014

    Thank I love it and will try

  3. 10-16-2014

    As a bonafide chocoholic I really want to try the Bicerin!!! It looks so yummilish 😀

    • 11-1-2021

      I hope you tried it! Wasn’t it delicious?

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