Easy and refreshing, this (Boozy) Coffee Granita is the perfect treat to mix-up your caffeine fix. Strong, bitter espresso is mixed with sugar, and if desired, a bit of alcohol, before being frozen. It’s then stirred regularly to keep from freezing into one giant block of coffee ice. Stirring it up every hour or so breaks the coffee into small pieces of ice that you can scoop into a cup and top with a bit of whipped topping before digging right in.
The thing about growing up Italian, is that you basically learn to drink coffee from a young age. I’m talking stolen drops of espresso off small spoons dipped into cups that are just perfectly-sized for toddler hands. Of course, the kind of coffee we always had was strong, and bitter, and needed sugar to be drinkable. It’s only natural that we’d turn this habit into a dessert.
I find that espresso brewed in a moka pot provides the best results. The espresso is strong and bitter, tasting almost burnt (sounds delicious, I know). Stir in some sugar, and if desired, a bit of booze. I find that 4-6 tsp of sugar is perfect, but this is all about your personal taste. If you like your coffee a bit more on the bitter side, add less. If you want an extra hit of sweetness, feel free to add a bit more and stir until dissolved. We’ve also made this using an espresso machine, yielding fantastic results. If you don’t have either, you can also brew the coffee using a French press.
To serve, just spoon out the small ice crystals into a cup and top with a large spoon of Cool Whip. You can also used whipped cream, but I’ve always been partial to the sweet, creaminess of Cool Whip. Especially when you get to the end of your granita–mix everything together and you’re left with a sweet, coffee slush.
Print Recipe
(Boozy) Coffee Granita
This (Boozy) Coffee Granita is made from a strong, bitter espresso sweetened with sugar and frozen. Stirred at regular intervals as it freezes, you're left with tiny chunks of ice that give the most refreshing caffeine kick. Top with cool whip for a creamy, extra delicious dessert. Add in a bit of coffee liqueur or Irish cream for a boozy kick, or leave it out completely.
Yields: 4-6 servings
Brew 275 mL strong espresso (this should be about 6 small espresso cups). Traditionally, this is done on the stove using a moka pot, but it can also be done using an espresso machine or a French press. Pour the hot coffee into a tupperware.
Stir in the sugar, 1 tsp at a time to taste. I find 4-6 tsp to be the sweet spot, balancing out the bitter coffee, but this is a personal preference. If adding the alcohol, stir in the coffee liqueur or the Irish cream. Once the sugar has dissolved, place the tupperware in the freezer.
After an hour, use a fork to stir the coffee. Repeat once an hour. You don't want the coffee to freeze into a large chunk of brown ice, you want small chunks almost resembling shaved ice, but not quite as smooth.
Once frozen, give the coffee a stir and scoop into a cup to serve. Top with a heaping scoop of Cool Whip, and enjoy!
