What Is a Bicerin? Turin's Layered Coffee, Chocolate and Cream
A bicerin is a traditional drink from Turin, Italy, made of three distinct layers in a small glass: thick, dark hot chocolate at the bottom, espresso in the middle and cold cream or lightly whipped cream on top. It's served unstirred, so each sip moves through cream, coffee and chocolate. It's closely associated with the 18th-century Caffè Al Bicerin in Turin.
What it is
A small, heat-proof glass showing three clean stripes: dark chocolate, brown coffee and white cream. The name comes from the Piedmontese word for "small glass". Turin treats it as one of its signature drinks.
Where it comes from
The bicerin is tied to Caffè Al Bicerin, a historic café in Turin founded in the 18th century, opposite the Santuario della Consolata. It descends from an older Turin drink called bavarèisa, which mixed coffee, chocolate and milk. The bicerin served the three ingredients in layers instead.
What it tastes like
Indulgent and dessert-like: cool, sweet cream first, then bitter espresso, then thick, warm dark chocolate. Because it's not stirred, the flavors change as you drink.
How to make a bicerin at home
| Layer | Ingredient | Amount (1 small glass, ~150 ml) |
|---|---|---|
| Bottom | Thick hot chocolate | 50 ml |
| Middle | Espresso or very strong coffee | 40–50 ml |
| Top | Cream, lightly whipped | 40–50 ml |
Thick hot chocolate
| Ingredient | For 2 glasses |
|---|---|
| Dark chocolate (60–70% cocoa) | 40 g, chopped |
| Whole milk | 100 ml |
| Sugar | 1–2 tsp |
| Cornstarch (optional, for thickness) | ½ tsp mixed with a splash of cold milk |
Heat the milk, add the chocolate and sugar, and stir until melted. Add the cornstarch mix and simmer for 1–2 minutes until it thickens like a pouring custard.
Building the layers
- Warm a small glass with hot water and dry it.
- Pour the thick chocolate into the bottom.
- Pour the hot espresso very slowly over the back of a spoon held just above the chocolate.
- Lightly whip the cream so it's thickened but pourable, then float it on top using the same spoon trick.
- Serve immediately. Don't stir.
Why the layers stay separate: thick chocolate is the densest, espresso is lighter, and aerated cream is the lightest.
No espresso machine?
Use a moka pot — see moka pot amounts — or a short, concentrated AeroPress.
Variations
- Bicerin with hazelnut: use gianduja chocolate (chocolate with hazelnut, another Turin speciality).
- Lighter bicerin: use milk chocolate and unsweetened cream.
Similar drinks
| Drink | Difference |
|---|---|
| Caffè mocha | Coffee, chocolate and milk mixed together |
| Einspänner | Black coffee with whipped cream, no chocolate |
| Café bombón | Two layers: condensed milk and espresso |
Frequently asked questions
What does bicerin mean?
"Small glass" in the Piedmontese language.
Should you stir a bicerin?
No — it's meant to be sipped through its layers.
Is a bicerin the same as a mocha?
No. A mocha is mixed; a bicerin is layered, with thick chocolate and a cream top.
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