Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, amies thick hot chocolate coffee (bicerin). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
AMIEs Thick Hot CHOCOlate Coffee (Bicerin) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. AMIEs Thick Hot CHOCOlate Coffee (Bicerin) is something which I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook amies thick hot chocolate coffee (bicerin) using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make AMIEs Thick Hot CHOCOlate Coffee (Bicerin):
- Get 160 grams dark chocolate, chopped
- Take 500 ml fresh milk
- Make ready 4 tsp cornstarch
- Make ready 4 small cup (tazzina) coffee espresso
- Get 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.
Steps 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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