Bicerin recipe - ffee and cholate drink by Diana Henry

Laura Edwards

Bicerin, an indulgent coffee and chocolate drink from Diana Henry's new book, How to Eat a Peach, (Mitchell Beazley, £25).


  • 375ml double cream
  • Icing sugar, to taste
  • 750ml whole milk
  • 300g dark chocolate, 70 per cent cocoa solids, chopped
  • 3tbsp granulated sugar
  • 450ml hot, very strong coffee or espresso


  1. Beat the double cream until it holds its shape, then sweeten it to taste with icing sugar and set aside.
  2. Heat the milk in a large saucepan with the chocolate and the granulated sugar. Whisk it until it begins to boil, then reduce the heat and let it simmer for 1 minute, whisking all the time.
  3. Pour the coffee into 6–8 heatproof glasses. Carefully and slowly pour the chocolate mixture on top. Finish with a dollop of the cream you whipped earlier and serve immediately.