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.
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  • Level: Easy
  • Total: 6 hr 25 min
  • Prep: 25 min
  • Inactive: 6 hr
  • Yield: 4 servings
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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


  1. 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. 
  2. 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.