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Italian Espresso Recipe - Bicerin

Posted on 11 January 2017

Ready for a dessert espresso that is full of chocolate? Try this Bicerin recipe with Pellini Cremoso for a decadent, warm treat. This one is a favorite!


  • 1 1/2 ounces hot cocoa
  • 1 1/2 ounces Pellini Cremoso
  • 1 1/2 ounces frothed milk
  • Cocoa powder


  1. Prepare the frothed milk.
  2. Prepare the hot cocoa and pour into a cup.
  3. Prepare the espresso and pour it over the hot cocoa.
  4. Top with the frothed milk.
  5. Sprinkle with cocoa.
  6. Serve with biscotti or chocolate

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