Italian Coffee with Chocolate

This is the home cook’s take on bicerin, the layered Turin drink that combines espresso, thick Italian hot chocolate, and cream. The traditional version stays in stripes in a tall glass; this one pours everything into a mug and gives you the same flavor pairing without the layering.

The key word is “traditional” hot cocoa. Italian-style hot chocolate runs much thicker than American cocoa, often made with cornstarch or extra chocolate so a spoon almost stands up in it. Equal parts coffee and that kind of dense cocoa give a balanced drink, not a thin mocha. Start with watery cocoa and the coffee will steamroll it.

A cap of softly whipped cream holds the heat in and slowly melts down into the drink. Sip through the cream to catch a different ratio of bitter coffee, dark chocolate, and silky dairy in every mouthful.

Variations

• For a proper bicerin: layer espresso, hot cocoa, then whipped cream in a tall glass and do not stir.
• Add a splash of Frangelico, amaretto, or Baileys for an after-dinner drink.
• Dust the cream with cinnamon or shaved chocolate before serving.