Barbajada, the Milanese Coffee and Chocolate Drink, a name that evokes echoes of a bygone Milan, is much more than just a drink: it’s a piece of history, a comfort food that has delighted the palates of the Milanese for centuries.
Born at the turn of the 18th and 19th centuries, its creation is attributed to the genius of Domenico Barbaja, a former waiter from Varese who became a successful theater impresario and a famous figure of the Milanese social scene. He invented this unique drink, an enveloping mix of coffee, chocolate, and milk, served hot and frothy.
It became so popular that it was considered the official drink of the Teatro alla Scala, where the audience would sip it during intervals, warming up and recharging. The Barbajada has crossed the centuries, surviving the frenzy of modernity, and today, preparing it at home means not only indulging in a sweet treat but also honoring a centuries-old tradition and savoring an authentic piece of Milan.
The historical recipe includes the use of coffee, milk, and cocoa (often with the addition of water and sugar) that are mixed and thickened over a fire.
The use of unsweetened cocoa powder gives it its characteristic flavor, less sweet and more intense than a hot chocolate made with dark chocolate.
You can use all milk (as we do) or all water or half and half for the liquids between water and milk.
Below, as always, I leave you other delicious recipes with coffee and chocolate, and then we’ll go right under the photo to discover how to prepare the Barbajada, the Milanese Coffee and Chocolate Drink!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Prepare the Barbajada, the Milanese Coffee and Chocolate Drink
- 1 cup milk (whole, or 2/3 cup water and 1/3 cup milk)
- 1/2 cup coffee (also decaffeinated)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup fresh whipping cream
- to taste powdered sugar
Tools
- 1 Moka
- 1 Hand Whisk
- 1 Saucepan
- 1 Electric Whisk
Steps
First, prepare the coffee with the moka pot or coffee machine and let it cool slightly.
In a saucepan, mix the sugar with the cocoa and gradually add the milk.
You can also use half milk and half water or all water if you want it lighter or are intolerant.
Use a hand whisk to dissolve any lumps, then bring the saucepan to the fire, bringing it to a boil over low heat.
As soon as it starts boiling, add the coffee, bringing it back to a boil, and, stirring with the whisk, thicken the Barbajada for at least 15 minutes.
Note that it will NOT become as thick as hot chocolate because it does not contain starch or flour.
Meanwhile, whip the very cold cream from the fridge with the desired amount of sugar, place it inside a pastry bag with a star nozzle.
When the Barbajada is ready, pour it into glasses or cups, cover the surface with whipped cream, and serve it hot.
The Barbajada, the Milanese Coffee and Chocolate Drink, is also delicious cold from the fridge after a few hours.
Storage, Tips, and Variations for Barbajada, the Milanese Coffee and Chocolate Drink
The Barbajada keeps in the refrigerator for 1 day, but it’s best consumed immediately.
You can use decaffeinated coffee or barley coffee either from a moka pot or espresso machine.
To prepare it, you can use 2/3 cup water and 1/3 cup milk (also plant-based).
Perfect hot just made, but also warm or cold, provided you add the whipped cream shortly before serving, otherwise the cream will sink into the chocolate.
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