Bicerin

Once fall arrives, I live in anticipation of the holiday season - that fairy tale world of twinkling lights, cozy family time, gift-giving, and gatherings over a good meal.  Sweets and treats are surely part of that image and regardless of how close reality is to fantasy when it comes to the holidays, I find myself impatient, with fingers tapping, wondering when I can start baking Christmas cookies already!  

Cookies are coming...but aside from cookies (and lots of chocolates - this is when I stock up on some extra special chocolates), I also think of warm indulgent drinks to sip and savor.  I tried Barcelona hot chocolate a couple of winters ago and it became our Christmas morning drink.  I recently auditioned another contender with this Bicerin (pronounced: bee-chair-EEN), a coffee and chocolate drink native to Turin (Torino), Italy.

Torino is a part of the Piedmont region in Northern Italy.  When I think Piedmont, I think hazelnuts and given my love of all things chocolate-and-hazelnuts, I always pay attention to anything associated with Piedmont.  Well, this drink, Bicerin, which translates into "small glass" in Piedmontese (for how the drink was originally served), has been around since the 18th century when it was served at the cafe, Al Bicerin.  But forget the small glass; after trying it, I want as big a glass as I can get my hands on!  

This delicious drink consists of three parts: a base layer of rich hot chocolate, followed by strong coffee or espresso, topped with a final layer of lightly whipped cream.  It's rich and absolutely delicious for any fan of the coffee and chocolate combination.  

I have been wanting to try David Lebovitz's recipe for Bicerin for a long time and I am very happy I finally have.  Even dialing down the amount of chocolate I used for the base layer and using my regular drip coffee, the drink turned out sensational.  It was a great accompaniment to breakfast on a cold morning last weekend.

The nice thing about making things at home is you can customize it to your liking.  Maybe you prefer your drink with a little less hot chocolate and a bit more coffee, or the reverse.  Use espresso instead of strong coffee if you have it.  And instead of whipped cream, you could top it with milk foam for a lighter version.  I prefer mine with plenty of rich chocolate flavor and the whipped cream was a wonderful treat.  It's great to see the layers in the drink (if you look closely) but I like giving it a stir before taking a good sip and enjoying that wonderfully robust chocolate and coffee combination.  It will warm and cheer you right up!

Barcelona hot chocolate

A while ago, I saw a recipe from Cooking Light for "Barcelona hot chocolate".  I've never been to Barcelona and I wasn't familiar with the drink but, apparently, it refers to the combination of hot chocolate and espresso (or coffee) that's popular in Spain and Europe.  

Hot chocolate and coffee, infused with fresh orange, is wonderfully delicious

Well, as a girl who makes herself a mocha frappucino almost every morning, I was definitely interested in this combination.  In fact, I've also tried stirring cocoa powder into my hot coffee but could never quite get the ratio right.  

Since it is most definitely hot chocolate season, my Christmas mugs and cocoa-making equipment have been out and in use.  And because I couldn't really stop thinking about this Barcelona hot chocolate, I decided to give this somewhat more grown-up version of hot chocolate a try and I am really happy I did!

What's better than eating chocolate with your cup of hot chocolate

This recipe definitely has the ratios right, in my opinion.  It starts with making some delicious hot chocolate with a little bit of bittersweet chocolate, melted down with water, a couple spoonfuls of cocoa powder, and mixed with 1% low-fat milk.  The coffee (or espresso; I choose strong coffee) comes next, followed by some sweetness from a couple tablespoons of brown sugar.  That's not it...add a strip of orange rind and after about 5 minutes on the stovetop, you have this rich, full-flavored hot chocolate-coffee concoction that's infused with orange flavor!  It was a very pleasant surprise.

I topped my cups of Barcelona hot chocolate with some milk foam, latte style.  I have a very inexpensive handheld milk frother that does a very good and quick job of frothing up some warm milk.  I ladled a bit on top, dusted some cocoa powder over it, and added a little bit of orange zest to give you an idea of what's in the drink. 

It's so, so good.  You have rich hot chocolate, not overly sweet, blended with deep notes from coffee and made even more interesting and delicious with the orange flavor.  If this appeals to you, do give it a try!