Italian Mocha Bicerin Food

BICERIN

Steps:

• At least 15 minutes before making bicerin, place stainless steel cocktail shaker or jar in the freezer.
• Fill 2 water goblets or Irish coffee mugs with hot tap water.
• In a small saucepan, combine chocolate with 2/3 cup water and set over medium heat. Simmer, stirring occasionally, until chocolate coats spoon, about 10 minutes.
• Add sugar to taste and shut off heat.
• Empty glasses and wipe dry.
• Remove shaker or jar from freezer, add cream, and shake vigorously 1 minute.
• Make espresso.
• To each glass, add a shot of espresso and 1/3 cup chocolate, and carefully spoon 1/3 cup cream over top. Serve immediately.

BICERIN - COFFEE & CHOCOLATE DRINK

Steps:

• Make up a small jug of really good-quality drinking chocolate (I use Charbonnel & Walker, which is quite expensive, but tastes fantastic). Make some strong espresso. Third-fill two glasses with the coffee, adding sugar to taste. Add another third of chocolate. Whisk some single cream until frothy, pour over the mocha so that it sits on the top. Drink and enjoy.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

BICERIN

Steps:

• At least 15 minutes before making the bicerin, place stainless steel cocktail shaker or jar in the freezer and fill two water goblets or irish coffee mugs with hot tap water.
• In a small saucepan combine chocolate with 2/3 cup water and set over medium heat.
• Simmer for 10 minutes or until chocolate coats the spoon.
• Add sugar to taste and turn off heat.
• Empty glasses and wipe dry.
• Remove shaker from freezer and add cream. Shake vigorously for 1 minute.
• Make espresso and add a shot to each glass with 1/3 cup chocolate mixture.
• Carefully spoon 1/3 cup cream over top and serve immediately.