Bicerin: Italian Hot Chocolate

Rabbi Deborah R. Prinz
Recipe by
Rabbi Deborah R. Prinz

Warm up in the cool of the Sukkot evenings with rich Italian bicerin, lusciously layered with coffee, chocolate and cream. Want more chocolate recipes for Sukkot? Check out "Sukkot and Chocolate: Delicious Ideas for Each Night of the Holiday."

¾ cup whole milk or cream
3 ounces dark chocolate, finely chopped or shaved
1 cup espresso or very strong coffee
Lightly sweetened whipped cream, flavored with vanilla or cinnamon (or both) to taste
  1. Heat the milk or cream slowly over low heat in a double boiler, stirring frequently, until steaming; be careful not to scorch it. Add the chopped chocolate to the steaming milk. Stir slowly over low heat, not allowing the mixture to boil. Remove from the heat.
  2. Pour 1⁄4 cup of the warm chocolate into each of four heatproof glasses. Using the bottom of a tablespoon held against the side of the glass to create a separate layer, pour 1⁄4 cup of espresso into each glass.
  3. Again using a tablespoon, pour an equal layer of whipped cream over the top of each drink. The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.

The recipe comes from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, 2012 Deborah R. Prinz (Woodstock, VT: Jewish Lights Publishing). Permission granted by Jewish Lights Publishing, P.O. Box 237, Woodstock, VT 05091.