Marion Wilting


Bicerin is a coffee specialty from Torino. The exact mixture is, like the Viennese Sachertorte, a secret of the Café "Al Bicerin" which was founded in 1763. Generally, Bicerin is a mixture of espresso and hot chocolate, topped with "crema di latte" which is something like creme double. Don't use steamed milk! If you don't have creme double or heavy cream, use whipping cream which is just lightly whipped, not stiff.


★★★★★ 2 votes

5 Min
5 Min
No-Cook or Other


How to Make Bicerin


  1. Gently heat milk and melt chocolate, stir until well dissolved.
  2. Fill hot espresso into a glass, then top with hot chocolate milk.
  3. Top with lightly whipped heavy cream (or whipping cream, but nor beaten stiff!).

Printable Recipe Card

About Bicerin

Course/Dish: Hot Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: Italian

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