I’ve gotten to that point in summer where the heat has worn me out and the cooler fall temperatures start to sound pretty good. Maybe that’s why I’m making so many frozen treats lately, I just can’t take any more heat. So here is yet another non-baking, freezer-friendly recipe. I hope you don’t mind.

And this is likely the simplest of all because it’s basically just frozen coffee. This particular recipe is made from double strength coffee, sugar, milk, and a little bit of Kahlua. But you can prepare the coffee exactly how you like it. If you prefer your coffee black, then by all means, make your granita black too!

Pouring the coffee

 

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Granita is a fancy name for shaved ice. Your freezer does most of the work and all you have to do is break up the ice crystals as they form. Within a few hours, you’ll have a delicious frozen treat. And I’m serious about the delicious part.

I’m not a regular coffee drinker, but when I do have a cup, I prefer it to be iced. This coffee granita is the ultimate iced coffee drink. And it’s a treat you can enjoy any time of the day. It’s a great way to get going in the morning, but it’s also a refreshing end to an evening meal.

It’ll definitely get your weekend started off on the right foot. So put on a pot of coffee, and get your granita on!

Coffee Granita
Adapted from William-Sonoma: Dessert
Makes approximately 8-10 servings

4 cups hot brewed espresso or double-strength coffee
2/3 cup sugar
1 cup milk
1 tablespoon of Kahlua (optional)
Cinnamon or chocolate for garnish (optional)

Kahlua Whipped Cream:
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 tablespoon Kahlua (or vanilla)

Place a 9×13 inch baking dish in the freezer.

In a bowl, stir the sugar into the hot espresso or coffee until dissolved. Add milk. Refrigerate until cool.

Pour the cooled coffee into the baking dish. Freeze for about 30 minutes, until ice crystals begin to form around the edges. Using a fork, stir and scrape around the edges to evenly distribute the crystals. Freeze for another 30 minutes and stir and scrape again, breaking up any large crystals that have formed. Continue freezing and stirring every 30 minutes until the entire mixture has crystallized, about 3 hours total. Cover and keep frozen until ready to serve.

Prepare the Kahlua Whipped Cream. Whip the cream on high in the bowl of an electric mixture until soft peaks form. Beat in the sugar and Kahlua or other flavoring.

Spoon the granita into individual glasses or bowls and top with the whipped cream. Garnish with cinnamon or shaved chocolate, if desired.

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2 Responses to Coffee Granita

  1. The Comfort of Cooking says:

    Oh wow, this is great, Annalise! I'm always using different fruits in my granita, but I've never thought to try coffee… That sounds right up my alley! Beautiful photos, and thanks for sharing this recipe!

  2. Jane Ko says:

    This sounds very refreshing. I will try it out once I'm back in the States!

    I would like to invite you to participate in my $40 gift certificate giveaway http://atasteofkoko.blogspot.com/2010/08/mini-pistachio-tea-cakes-40.html

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