🇮🇹 Italy · Drinks
Marocchino (Piedmontese Coffee Drink)
By eatmundo · July 7, 2026
🇮🇹 ITThe Marocchino is a delightful coffee beverage originating from Piedmont, particularly Alessandria, offering a perfect blend of rich espresso, creamy frothed milk, and a dusting of cocoa powder. It's a small, elegant drink that's both comforting and invigorating, often enjoyed as a sweet pick-me-up.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your glass. Dust the bottom of a small, transparent glass (typically a demitasse or small tumblers) with 1 teaspoon of unsweetened cocoa powder. Ensure a thin, even layer at the base.
- 2
Prepare a single shot of fresh, hot espresso (approximately 30ml) directly into the cocoa-dusted glass. The espresso will partially dissolve the cocoa, creating a rich, dark base and a delightful aroma.
- 3
In a separate pitcher, steam or froth about 50ml of cold milk until it is hot, creamy, and has a fine, velvety microfoam. Aim for a texture that's smooth and pourable, not overly bubbly.
- 4
Gently pour the steamed milk into the glass, allowing it to layer on top of the espresso and cocoa mixture. Use a spoon to hold back the foam initially, then carefully add a dollop of the creamy microfoam on top.
- 5
For the finishing touch, dust the top of the frothed milk with a small amount of extra unsweetened cocoa powder or garnish with delicate chocolate shavings or grated chocolate. This adds visual appeal and an extra hint of chocolate.
- 6
Serve the Marocchino immediately. It's designed to be enjoyed while the layers are still distinct and the temperature is optimal. Stir gently before drinking, or enjoy the layers as they are for a nuanced experience.
Frequently Asked Questions
What type of chocolate is best for the bottom layer and for dusting a Marocchino?+
For the bottom, use good quality dark chocolate, melted until smooth. For dusting, a high-quality unsweetened cocoa powder is traditional and provides a nice contrast.
How do I ensure my milk is perfectly frothed for a Marocchino?+
Steam the milk to about 60-65°C (140-150°F) until it's velvety and has fine microfoam. Tap the jug gently to remove large bubbles before pouring.
What's the correct layering technique to achieve distinct layers in a Marocchino?+
Start with a thin layer of melted chocolate at the bottom, then gently pour the espresso, followed by the frothed milk. Dust with cocoa powder last.
My Marocchino gets cold very quickly. How can I keep it warm longer?+
A common tip is to pre-warm your glass or demitasse cup with hot water before assembling the drink. This helps maintain the temperature of the ingredients.
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