Bicerin

Bicerin, pronounced 'bee-cheh-reen', originated in Turn, Italy, during the 1700s.

INGREDIENTS
Espresso: 80 ml / 2 pods
Dark or white chocolate: 90 g
Whole milk: 250 ml
Whipped cream: 60 ml

INSTRUCTIONS
Step 1: Heat the milk in a medium-sized saucepan and when warm, add either 90 g of chopped dark or white chocolate
Step 2: Mix together the ingredients and bring the liquid to a boil
Step 3: Boil for 1 minute while whisking constantly and once the chocolate is nice and foamy, remove it from heat and set it aside
Step 4: lace an 8 oz (240 ml) glass cup under machine (make sure it's glass to see all the layers)
Step 5: Insert a pod and press the espresso (small) button. Do this for both pods.
Step 6: Once done, add the chocolate milk mixture to your espresso
Step 7: Finish by topping with whipped cream