Bicerin

Name: Bicerin
Yield: 10
Cuisine: American

Recipe: Michael Arnovitz , Roste Chocolate , Portland, Oregon

Photo: John Valls

November 01, 2022

The spiritual predecessor of the mocha.

An elegant, layered sipper created in Turin, Italy, about 300 years ago, bicerin means “little glass” and is traditionally served in a small, stemmed glass. You’ll need an espresso machine, ideally, but a Moka pot or similar stovetop espresso maker would also work. Be sure to use the highest-quality chocolate you can.

Ingredients

3 1/2 oz. (by volume) half-and-half or alternative milk
1 oz. (by volume) melted chocolate
1/2 oz. simple syrup (1:1)
double shot of espresso

Glass:small stemmed or wine (make sure it's tempered)
Garnish:shaved chocolate (or a dusting of cocoa powder)

Preparation

Pour the melted chocolate into the bottom of a small (6 oz.) stemmed glass. Pour the half-and-half and simple syrup into a steaming tin and use the steam wand on your espresso maker to heat and froth. (Alternately, heat the liquid in a microwave or small saucepan until steaming, then froth with a milk frother.) Slowly pour the frothy milk on top of the chocolate—it will sit on top of the chocolate, without blending.

Meanwhile, pull a shot of espresso (a double is best, but a single will also work), or prepare espresso on a stovetop maker. Slowly pour the espresso into the middle of the foamed dairy so that it layers itself below the foam, which will rise to the top.

Note: Melting a small amount of chocolate can be accomplished in a microwave, but go slowly and stir often, because chocolate burns easily. Run the microwave for about 10 seconds at a time, checking the chocolate after each run and stirring to help it melt uniformly.