Coffee Granita
I was looking for a way to use leftover brewed coffee and Cinnamon Bark because isn’t almost everything better with a hint of cinnamon…and I came across a recipe for granita. A simple Italian dessert. I can’t believe I’ve never tried it before. All you need is coffee, sugar, or a natural sweetener like monk sugar or coconut sugar and a few drops of Cinnamon Bark Vitality Essential Oil.
- Prep Time: 5 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 cups strong brewed hot coffee
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2–4 drops cinnamon bark
- Whipped cream
Instructions
- Mix coffee sugar, vanilla, and cinnamon bark and pour into a metal 9 x 13 pan.
- Place in the freezer for an hour until the mixture becomes slushy around the edges of the pan.
- Using a fork, rake the mixture, breaking up the crystals, and then place the pan back into the freezer.
- Take the pan out of the freezer every 30 minutes and rake until the entire mixture is frozen and granular.
- Keep frozen for a few hours until ready to serve.
- Serve in glass bowls or cups with a dollop of sweetened whipped cream. I use the mason jar method of adding heavy cream to a jar, fill about halfway and then add a tablespoon of powdered sugar and shake (and shake) until it becomes thick. It helps if you have “helpers” in the kitchen to take turns!