Torched Ginger Bicerin

Two souls, one cup.

One worships the bitter kiss of espresso, the other melts for dark chocolate’s velvet touch. Bound by a shared love of fire and spice, they meet in warm embrace—layer upon layer—where ginger burns sweetly at the edges, and the world slows to a sigh.

This is not just a drink, but a fraternal love story, torched to perfection. Made in honour of my soul brother Ronald Cova

A smoky, spiced twist on a classic Piedmontese winter indulgence

The perfect sip, small, yet beautifully crafted, each layer a treat for the senses

One to take time over, enjoy and savour the moment

bicerin, espresso, coffee, hot chocolate, dark chocolate, latte, frappe, spiced coffee, coffee recipe, coffee culture, home baritsa

Author: Suze Morrison

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Torched Ginger Bicerin

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Two souls, one cup.

One worships the bitter kiss of espresso, the other melts for dark chocolate’s velvet touch. Bound by a shared love of fire and spice, they meet in warm embrace—layer upon layer—where ginger burns sweetly at the edges, and the world slows to a sigh.

This is not just a drink, but a fraternal love story, torched to perfection.

A smoky, spiced twist on a classic Piedmontese winter indulgence

Ingredients

For the Ginger Hot Chocolate

• 200ml whole milk
• 50ml double cream
• 60g dark chocolate (85% cocoa solids), chopped
• 1 tbsp soft brown sugar
• 1 tsp freshly grated ginger, from a root charred on a flame until black
• Pinch of sea salt

For the Espresso Layer

• 2 shots of strong, freshly brewed espresso

For the Cream Layer

• 100ml double cream
• 1 tsp icing sugar
• ¼ tsp ground ginger (optional)
• To Finish:
• Grated Chocolate

Instructions

1. Make the Ginger Hot Chocolate
2. In a small saucepan, gently heat the milk, cream, brown sugar, grated ginger, and salt. Once steaming, remove from heat and stir in the chopped chocolate until smooth and velvety. Strain to remove the ginger pulp if desired. Keep warm.
3. Whip the Cream
4. Lightly whip the cream with the icing sugar and ground ginger until soft peaks form. It should be pourable but hold a little shape.
5. Assemble the Layers
6. Into small clear glasses or heatproof tumblers, pour the hot chocolate base. Gently pour the espresso over the back of a spoon to float it atop the chocolate. Repeat with the whipped cream so that it floats as a final layer.
7. Serve
8. Grate over the chocolate. Garnish with a paper-thin slice of ginger on the side if desired. Drink slowly, letting the layers mix on your tongue.

https://gourmetglow.co.uk/recipes/torched-ginger-bicerin

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