Bicerin Coffee – Why You Should Try Turin’s Famous Italian Chocolate Drink

Discover the rich flavors of Bicerin Coffee – a Turin specialty layered with espresso, chocolate, and cream. Learn its history and why you should try it in Italy or at home.

The Delicious Charm of Bicerin Coffee

Once we got through the holiday season here in Rome, we wanted to check out some of the northern charm that Italy has to offer. We decided to head up to Turin (Torino) because of the amazing foods, coffee culture and even a museum dedicated to Lavazza Coffee.

On our first morning in Turin, it was cold outside, but we got up early and headed down to an amazing coffee bar, the Caffè Platti, and we were surprised at how delicious the local specialty coffee, un Bicerìn, was and how well it warmed our cold bones. It was a respite from the cold, but not so sweet as to seem like a dessert.

This is a regional specialty that is popular all around the world and should be next on your list of delicious breakfasts that you want to try and make at home.

What Is Bicerin Coffee?

A Bicerin is a regional coffee drink that you will find in Turin (Torino) that is made of three layers:  the most bitter espresso that you enjoy, melted chocolate (or even better gianduja), and fresh cream. I prefer whole milk, but either will create a delicious drink.

The Bicerin is different from a cappuccino and a macchiato in that it contains melted chocolate and shouldn’t be mixed. Enjoying the layers is part of the process and using a spoon to get to the chocolate is the only excuse for having a spoon. It is also, typically, not served in a cappuccino mug because the aesthetics of the drink are part of the experience. Seeing the layers and the anticipation of the different flavors definitely adds to the enjoyment.

The chocolate (or Gianduja) adds sweetness, and while I wouldn’t call it a dessert drink, I would say that it is a “Special Occasion” drink to be enjoyed when the morning is something to be celebrated.

The History Of Bicerin Coffee

Caffè al Bicerin is the home of the famous drink of the same name, the Bicerin. Their story began back in 1763, when Giuseppe Dentis opened a small shop in the building facing the entrance to the Sanctuary of the Consolata. At the time, the place was modestly furnished with wooden tables and benches. The current building was designed by the architect Carlo Promis and constructed in 1856.

The history of Caffè al Bicerin became closely interwoven with that of the drink. Indeed, the new mixture was the ideal pick-me-up for the faithful who, having fasted to prepare for Holy Communion, needed energy as soon as they came out of the church. Likewise, it was very popular during Lent because hot chocolate was not considered “food”, so it could be consumed with a clean conscience when fasting.

Where To Try Bicerin Coffee Drink

Turin is the home of the Bicerin, so you will definitely want to try (at least) one if you ever visit the city. When you are there, the Caffè Al Bicerin, being the home of the drink, would be a good place to start. We tried a different bar, the Caffè Platti, and we loved our drinks, so if the original location is full, there are other great substitutes you can check out.

Also, don’t be afraid to try to make this drink at home. There are only three ingredients, and there is a lot of flexibility if you need it. In other words, Gianduja is best, but dark or milk chocolate also work well. If you like heavy cream, certainly use it, but whole milk whips up nicely and is worth a try.

How To Make The Bicerin Coffee Recipe At Home

You should definitely try making a Bicerin at home, but save yourself some stress and don’t worry about how it looks. As my pictures can attest, it is tricky to make it look perfect, but even the ugly ones are delicious.

Bicerin has a simple list of ingredients:

• 4 Ounces Of Strong Espresso
• 4 Ounces Of Rich Melted Chocolate (preferrably Gianduja)
• 4 Ounces Of Lightly Frothed Cream (or Whole Milk)

The first step is to brew a very strong espresso. I used a 3 tazzina moka, but be sure you have enough coffee.

The second step is melting the chocolate. You can use a double-boiler if you prefer, but I just tossed it into the microwave in a PYREX cup and it easily and quickly melted. Pour the melted chocolate into the serving glass.

Step three is to pour the coffee into the glass over the chocolate, but don’t mix the layers. They need to remain separate.

Finally, froth the heated cream, or whole milk, and add the cream and foam to the glass, again keeping the layers separate.

When Is The Ideal Time For Bicerin Coffee?

For me, this amazing drink is a part of a special occasion breakfast that pairs well with typical breakfast pastries, like cornetti or biscotti. It is a little too sweet to be an everyday drink, and a bit too much effort is needed if you want to make it at home, but if a celebration is in order, this is a great place to start.

The other occasion on which to enjoy a Bicerin would be as a substitute for Hot Cocoa. Imagine sitting around a fireplace on a winter morning, maybe Christmas morning, and warming up with this delicious chocolate drink. In this case, I would also look to make sure the chocolate has hazelnuts, like Gianduja.

Bicerin Coffee Is An Italian Indulgence

The Bicerin is worth trying, both at home and at a bar, because it is fairly simple to make at home, it isn’t too sweet as compared to the sugar bombs you will find at Starbucks and if you are in Torino, it will warm your heart and soul on those cool mornings you’ll encounter up in northern Italy.

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