Categories: Chocolate, Hot Beverage, Italian

Ingredients

• 6 ounces whole milk
• 3 ounces bittersweet chocolate (finely chopped or shaved, may also use Gianduja)
• salt, a pinch
• 8 ounces espresso or 8 ounces very strong coffee
• whipped cream, lightly sweetened

Directions

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

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

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

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