Sometimes you just need coffee.
Most of the time, it’s at 6:00 in the morning.
Then again at 8. And again at 8:30.
Followed by a noon pick me up.
And sometimes it’s after dinner, frozen and sweetened to the nines.
For those kind of days, I present to you an effortless frozen coffee granita.
It’s cold, bold and perfectly sweet.
Really, the only flaw I can find with this delicious dessert is that you have to plan ahead to ensure it freezes.
But no ones perfect, amiright?!
Here’s what you’re gonna need:
4 cups strong coffee
1 cup sugar
1 tablespoon vanilla
1 cup heavy whipping cream
Here’s what you’re gonna do:
Make strong coffee (or esspresso).
Or, if your husband makes coffee like mine, just use whatever is left in your morning pot.
Pour coffee into a baking dish.
While the coffee is still hot, add sugar and still until dissolved.
It is important for the coffee to be hot because, as you can see, there is a lot of sugar in this recipe.
That’s partly so it tastes delicious, but also so that your granita doesn’t freeze solid.
Once the sugar is dissolved, allow it to come to room temp and pop it in the freezer.
Let your granita freeze for about 5 hours, or overnight, your choice.
Once frozen, take a fork to your granita and scrape until the whole pan is “shaved” and fluffy.
When you are ready to serve, whip the heavy cream until soft peaks appear and top a glass of the granita with a big dollop.
You can use store bought whipped cream if you like, but I find that the granita is sweet enough on its own and the unsweetened whipped cream is a perfect compliment.
Garnish and serve!
If you are planning to serve this at night and are sensitive to caffeine, just use decaf coffee, no one will know the difference!
Make your inbox a little more delicious and sign up to receive our weekly newsletter!