Date published: 01.09.08 - not release date

Prepare for the Winter Olympics in Turin with Bicerin

Turin is currently home not only to Lavazza, Italy’s favourite coffee, but a whole host of athletes taking part in the Winter Olympics. What better way to keep warm watching the action than with a bicerin (pronounced bee-cheh-reen) – Lavazza espresso and melted chocolate, sipped through a cool blanket of cream.

The ultimate version is served in Turin at Al Bicerin, a cozy closet of a confectioners' shop dating to 1763 in the Piazza della Consolata. On a busy day, 300 cups of bicerin may be served in the short-stemmed glasses from which it takes its name.

Why not try your own at home with this delicious Lavazza recipe?

Time: 10 minutes, plus more time for chilling

1/3 cup high-quality cocoa powder, dark chocolate shavings or hot chocolate mix (see note)
Sugar
2/3 cup chilled heavy cream
Ground espresso (enough for 2 long shots, about 1/3 cup each).

1. At least 15 minutes before making bicerin, place stainless steel cocktail shaker or jar in the freezer. Fill 2 glasses with hot tap water.

2. In small saucepan combine the chocolate with about 2/3 cup water, and set over a medium heat. Simmer, stirring occasionally, until chocolate coats spoon, about 10 minutes. Add sugar to taste. Shut off heat.

3. Empty glasses and wipe dry. Remove shaker or jar from freezer, add cream and shake vigorously for 1 minute. Make espresso. To each glass or mug add a shot of espresso and 1/3 cup chocolate, and carefully spoon 1/3 cup cream over top. Serve immediately.

Serves 2.

For more info on Lavazza contact Emma Dag/Corinna Vere Nicoll
Lawson Dodd
Telephone 020 7535 1355
emma.dag@lawsondodd.co.uk / corinna.vere.nicoll@lawsondodd.co.uk