Warm a small heatproof glass with hot water and discard it.
Pour in the crème de cacao.
Pull an espresso and pour it slowly over the back of a bar spoon so it layers cleanly above the cacao.
Float the cream over the spoon to form a third band.
Serve immediately, without a spoon — it is drunk through the cream.
The original is a non-alcoholic Turin café speciality served since the 18th century — drinking chocolate, coffee and cream in a small stemmed glass called a bicerin. This is the bar version, where crème de cacao stands in for the chocolate. Never stir it, in either form.
My Bar Shelf läser ditt skåp och visar varje cocktail du kan göra av det du redan har - inklusive Bicerin.