Bicerin Classico

1. 1

   Make the hot chocolate: heat the milk slowly in a small saucepan over low heat, stirring often, until steaming; be careful not to scorch it.

2. 2

   Add in the chopped chocolate and salt to steaming milk; stir slowly over low heat; do not allow the mixture to boil; remove from heat.

3. 3

   To assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.

4. 4

   Next, create a separate layer with 2 ounces of the warm chocolate on top of each espresso layer by pouring down the bottom of a tablespoon held against the side of the glass.

5. 5

   Again, using tablespoon, pour another equal layer of cream over the top of each drink.

6. 6

   The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.

* Per serving · 4 servings · Values may vary.

No additional tips available.