Barbajada (Milanese Hot Chocolate-Coffee Drink) Recipe
Barbajada is a traditional Milanese hot chocolate-coffee drink, a comforting blend of rich cocoa, sugar, milk, and strong coffee or espresso. It's a quick and luxurious beverage, often served with a generous dollop of whipped cream, making it a perfect treat for a chilly day or a sophisticated dessert drink. This simple recipe yields a deeply flavored and smooth concoction, ready in just minutes.
Equipment
- 1 Medium Saucepan For heating the liquid ingredients gently.
- 1 Whisk Essential for combining dry ingredients and preventing lumps.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 4 Serving Mugs Heatproof mugs for serving the hot drink.
Ingredients
Main
- 1/4 cup cocoa powder 3/4 ounce; 25g
- 1/4 cup sugar 2 ounces; 55g
- 1 1/2 cups 355ml milk
- 2/3 cup 160ml strong coffee or espresso
- Whipped cream for serving
Instructions
- In a medium saucepan, combine the cocoa powder and sugar, whisking them together thoroughly to ensure there are no lumps.
- Add a small splash of the measured milk to the cocoa-sugar mixture, whisking vigorously to create a smooth paste. This prevents lumps when adding more liquid.
- Gradually whisk in the remaining milk and the strong coffee or espresso into the paste until fully combined and smooth.
- Place the saucepan over medium-low heat. Heat the mixture gently, stirring frequently with a whisk, until it is steaming hot and the chocolate is completely dissolved. Do not allow it to boil.
- Taste and adjust sweetness if desired.
- Carefully pour the hot Barbajada into four serving mugs.
- Top each serving generously with a dollop of whipped cream.
- Serve immediately and enjoy.
Notes
For an authentic Barbajada, prioritize quality: use a rich, unsweetened cocoa powder and freshly brewed, strong espresso or dark roast coffee. When combining the cocoa and sugar with a small amount of milk initially, whisk thoroughly to create a smooth paste, preventing lumps when the rest of the liquid is added. Heat gently over medium-low heat, stirring frequently, to avoid scorching the milk and ensure the chocolate fully dissolves and emulsifies. Do not boil. For an elevated experience, consider adding a pinch of cinnamon or a tiny dash of vanilla extract. Garnish generously with freshly whipped cream, perhaps a light dusting of cocoa or a chocolate shaving, for a luxurious finish. Serve immediately for optimal enjoyment.