Bicerin is Turin's layered coffee, chocolate and fior di latte drink, served in a small handle-less glass. Invented in 1763 at Caffe Al Bicerin on Piazza della Consolata.

Bicerin evolved from the 18th-century bavareisa, a fashionable mix of coffee, chocolate, milk and syrup served in large glasses. By the early 19th century three variants existed: pur e fiur (coffee and milk), pur e barba (coffee and chocolate) and 'n poc 'd tut (a little of everything). The third won, taking its name from the small handle-less bicerin glass. The recipe at Caffe Al Bicerin remains a contractually-guarded secret in 2026.

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Make it at home

Serves 215 minEasy

Ingredients

  • 120 ml hot espresso, freshly pulled
  • 120 ml dark hot chocolate (70 percent cocoa), thick
  • 120 ml fior di latte cream (single cream, lightly whipped to ribbon stage)
  • Cocoa powder, optional, for dusting

Method

  1. Warm two small glass cups in hot water and dry them.
  2. Pour the hot dark chocolate first, filling each glass a third of the way.
  3. Pour the espresso slowly over the back of a spoon held just above the chocolate to keep the layers separate.
  4. Top with the lightly whipped fior di latte to fill the glass; do not stir.
  5. Serve immediately with a small spoon and no sugar; the chocolate already provides it.

Editor tip. The trick is layer discipline: cold cream sits on hot espresso only if poured very slowly and the espresso is fully covered.

Common allergens: Milk.