A few years ago, I tried a drink called bicerin in an Italian restaurant. I was hooked. Bicerin is a dark, indulgent, hot espresso mixed with liquid chocolate that originally comes from Turin, Italy. It is all kinds of yummy and comforting, especially in the depths of winter. It’s the best chocolate coffee drink I’ve ever tasted, a bit like a mocha coffee but with much thicker, velvetier chocolate instead of instant chocolate powder.
My hot drink of choice is black coffee but when I need that little extra winter warmer to comfort me, this is my go to hot chocolate coffee drink. It’s the ultimate ‘hug in a mug’ drink that is a special treat in these cold, cold months. I started making my own version ages ago and thought I would share my recipe as this is the time of year it’s needed the most. But be warned, once you try it, you’ll want it everyday.
Makes 2-3 cups (depending on how greedy you want to be with the chocolate)
30 gms dark chocolate
100 mls cream + 80 mls whipped cream
1 tsp vanilla extract
1 tsp sugar
2-3 shots double espresso (or small strong, black coffee)
Place the chocolate in a pan with 100 mls cream and heat on a very low heat until the chocolate melts. Once melted, remove from the heat and whisk until you get a smooth and shiny mixture. The chocolate and cream should be thick but just pourable. If it’s too thick add a bit more cream.
Whisk the remaining 80 mls cream with vanilla extract and sugar until you form soft peaks. Pour the chocolate in to small cups and fill about ¼ – ⅓rd of the way up. Top with 2 shots of hot espresso coffee (or any strong black coffee) and finish with dollops of vanilla cream. Give it a good stir so that all that velvety chocolate mixes in with the coffee and enjoy.
Have you tried this hot chocolate coffee drink before? If not, make the drink, curl up with your favourite book and enjoy this winter treat.