A spiked granita filled with coffee and sugar and booze sounds just about right when you need to cool down or chill out, right? My take is a cappuccino granita with brown sugar, cream and cinnamon-and a dab of coffee liqueur.
Recipe courtesy of Jessica Merchant
Spiked Cappuccino Granita
Total:
6 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
6 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving. 

Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.

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