Spiked Cappuccino Granita
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.
- Level: Easy
- Total: 6 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Yield: 4 servings
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- Level: Easy
- Total: 6 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Yield: 4 servings
Ingredients
16 ounces strong brewed hot coffee
1/3 cup brown sugar
1/3 cup heavy cream
3 tablespoons coffee liqueur, such as Kahlua, plus extra for drizzling
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, plus additional for garnish
Suggested garnishes: Fresh whipped cream or marshmallow frosting, dark cocoa powder
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.
