While attending Terra Madre in Turin, the chocolate capital of Italy, I made it a point to consume chocolate as often as possible. But a girl can eat only so much, so I turned to drinking the fabled Bicerin from the namesake Caffè Al Bicerin to get my fill. Here’s my version of this chocolate and espresso pousse café.
Game plan: For a spiked variation, add 1 1/2 ounces Patrón XO Café or other coffee-flavored liqueur to the hot chocolate before layering it.
1Place a cocktail shaker in the freezer until well chilled, at least 10 minutes. Fill a large heatproof glass with very hot tap water and set aside.
2To serve, empty the glass and dry it out. Layer the ingredients in the glass by placing the shot of espresso in the bottom and then, while slightly tilting the glass, slowly pouring in the hot chocolate. Remove the shaker from the freezer, add the cream, and shake vigorously until frothy, at least 20 times. Spoon the shaken cream on top of the hot chocolate and serve immediately.