The Barbajada was a popular Milanese hot drink in the 19th century, made with whipped chocolate, milk and coffee in equal parts, along with any amount of sugar, and topped with cream. It was served cold in summer and hot in winter, with a slice of Panettone (Christmas sweet bread).
This special recipe was created by Domenico Barbaia, a waiter in a café. This drink was so successful that Barbaia become a theatrical manager and owner of the Caffe’ dei Virtuosi (Virtuous Cafe’) in the luxury venue of Piazza della Scala.
Photo by Maurizio “OttO” De Togni
This recipe serves 4 people
4 tablespoons unsweetened cocoa, sifted
3 tablespoons granulated sugar
16 oz. whole milk
4 shots of espresso coffee
whipped cream, for garnish
In a medium saucepan put the sifted powdered cocoa and sugar. Combine well the two ingredients then add slowly the cold milk and the coffee. Cook at medium heat, beating constantly with a whisk, or with a hand blender, until the surface will form a strong foam. Pour into cups and serve hot with fresh whipped cream on top.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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