Ingredients
Units
Scale
- 2 cups freshly brewed hot coffee (I use decaf but use what you like)
- 3/4 cup cocoa powder
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tsp chocolate or coffee liqueur
- whipped cream, garnish
- extra virgin olive oil, garnish
- flaky salt, garnish
Instructions
- Mix the ingredients: Combine the coffee (make sure it’s hot), cocoa powder, sugar, salt, vanilla extract and liqueur in a mixing bowl and whisk until the cocoa powder is fully dissolved. Let cool to room temperature.
- First Freeze: Pour the cooled mixture into a freezer-safe 8×8 baking pan. Place the pan in the freezer and freeze uncovered for 1 hour. Take the pan out of the freezer then use a fork to rake the mixture, scraping from the edges to the center.
- Second freeze: Place the pan back in the freezer and freeze uncovered for 30 minutes. Take the pan out of the freezer and rake the mixture again. Repeat this process every 30 minutes until completely frozen (2-3 hours).
- Serve and enjoy: Use a spoon to scoop the prepared granita. I like to serve in martini glasses with a dollop of whipped cream, drizzle of olive oil and a pinch of flaky salt. Enjoy!