Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, amies thick hot chocolate coffee (bicerin). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for AMIEs Thick Hot CHOCOlate Coffee (Bicerin). Its a famous TORINO hot chocolate coffee drink. Torino is one of a famous place and beautiful province here in Italy.
AMIEs Thick Hot CHOCOlate Coffee (Bicerin) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. AMIEs Thick Hot CHOCOlate Coffee (Bicerin) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook amies thick hot chocolate coffee (bicerin) using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make AMIEs Thick Hot CHOCOlate Coffee (Bicerin):
- Make ready 160 grams dark chocolate, chopped
- Take 500 ml fresh milk
- Prepare 4 tsp cornstarch
- Make ready 4 small cup (tazzina) coffee espresso
- Make ready 200 ml whipped cream
Something in between that lies between the milk and the espresso, temporarily keeping the two lovers apart. Beat the cream until it holds its shape, then sweeten to taste with the icing sugar. Heat the milk in a large pan with the chocolate and. When I make Bicerin for guests or clients, I pour the hot chocolate over the back of a spoon to create a layer.
Instructions to make AMIEs Thick Hot CHOCOlate Coffee (Bicerin):
- Heat the chocolate over medium heat in a double boiler. When the chocolate starts to melt, immediately lower heat. Gradually add the milk and cornstarch, stirring constantly, until mixture thickens.
- Pour the drink into individual transparent cups and add the coffee espresso into each cups. If desired, decorate with whipped cream before serving. Serve hot!
You can do that or not, that's completely up to you. In Turin, more often than not, the hot chocolate is just poured over the coffee and gets mixed up into one very dark, homogenous mix, before being topped with cream or frothy milk. The coffee is harvested and washed the same day, using fresh spring water. It is then dried on raised beds. The concept of the bicerin began in Piemontese households as a "Bavareisa," a combination of coffee, chocolate, milk, and sugar syrup.
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