A great way to get your caffeine on a hot summer day. If you want to be really caffeinated, you can pair this with a small hot coffee. The whipped cream in this recipe does not have to be hand-made. You could use Redi-Whip or Cool Whip, which will speed up the process. Espresso Granita is like a shaved ice made from strong coffee.
The time it takes to make this is almost three hours because you have to let the espresso mix freeze, while mixing the espresso every 30 minutes.
1 and a half cups of espresso (freshly made, hot)
2 Tablespoons of white sugar
1 cup of heavy whipping cream + 2 teaspoons of sugar
Instructions for the Espresso Granita:
Mix the espresso with the 2 tablespoons of sugar to dissolve. The espresso should be hot and freshly made so the sugar easily dissolves.
Put the mixed espresso into a flat pan that leaves about 2cm of espresso. The pan can be plastic or metal. Freeze the espresso mix for about an hour. Make sure the pan stays level.
Take the pan out of the freezer and mix up the half frozen espresso to get nice flakes of frozen Espresso Granita. It will not be ready at this point, so expect some of the espresso to not be completely frozen. You need to do this every 35 minutes so the espresso does not form a frozen block.
Whip the cream and 2 teaspoons of sugar until it forms peaks.
It is done when the espresso looks like a shaved Italian ice. Serve in chilled clear glass cups and top with the whipped cream.
Eat with a spoon while listening to some smooth jazz.
The smooth jazz is optional.
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