Coffee Granita

coffee granita in clear glass cups on a tray with whipped cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. 



  • 2 cups strong brewed hot coffee
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract 
  • 24 drops cinnamon bark
  • Whipped cream


  1. Mix coffee sugar, vanilla, and cinnamon bark and pour into a metal 9 x 13 pan. 
  2. Place in the freezer for an hour until the mixture becomes slushy around the edges of the pan.
  3. Using a fork, rake the mixture, breaking up the crystals, and then place the pan back into the freezer.
  4. Take the pan out of the freezer every 30 minutes and rake until the entire mixture is frozen and granular.
  5. Keep frozen for a few hours until ready to serve.
  6. 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!