I’m not sure what the weather has been like in your part of the world, but here in Ontario, Mother Nature is having a hard time believing we all deserve some warm weather.
I know it’s coming…I really do! But every year at this time, it’s hard for us to wrap our heads around the concept that warmth is on it’s way to Ontario.
We either go straight from minus 30°C temps to “phew it’s bikini season”…it which case, we all start whining about the how hot it is.
Or, we have a nice run of Spring (which I think is what is supposed to happen naturally) but we grumble that it’s not hot enough. So, I don’t think we can complain about Mother Nature…I think we just need to be more patient.
In any case, those warm summer temps will be here before you know it and I wanted you all to have a quick, refreshing dessert that you can all throw in a glass, serve to your guests and call it a day.
Meet your new best “summer dessert” friend…coffee granita! You can literally throw it together in a pinch and, if you’re like me, it actually helps you with getting rid of your extra coffee.
I did an Instagram story about dealing with my leftover coffee every morning (I brew a big pot of percolated coffee for me and my hubby to have but there is always an extra cup left in there because I’m bad at math and can’t figure out what two cups looks like!!). Most times, I pour the extra coffee into ice cube trays and keep them in the freezer to add to my smoothies or even add to a tall glass of almond milk.
This seriously takes no time (the freezer does all the work) and it’s kept in your freezer until you need it.
Spoon it into some cute little glasses and top with a dollop of frozen whipped cream. And, if you want a truly instant dessert, just keep a tub of frozen whipped topping in your freezer to serve along side it…it scoops like ice cream! Top with a chunk of chocolate and this is the best (and fastest) way to satisfy a sweet craving on the hottest of days!
And if you’re feeling more “celebratory”, drizzle in a bit of coffee-flavoured liqueur. Now you have an extra-special dessert!
I really do hope you give this a shot. After all, with a recipe that promises a fast easy finale to a meal and uses up what might have been poured down the drain, I’d call that a win!!
Easy Coffee Granita
- 4 cup freshly brewed strong coffee, cooled
- 1/3 cup almond syrup (can sub in caramel syrup or even maple syrup)
- 1/2 cup whipped cream
- milk chocolate chunks for serving
- Baileys for serving
- In an 8 x 8-inch square cake pan, pour the coffee and almond syrup and mix well. Place in freezer and stir every half hour, making sure it doesn't freeze solid (it will stay frozen, but granulated, and able to be scooped into glasses)
- Once ready, scoop into glasses, top with a dollop of whipped cream and a chuck of chocolate (drizzle with a bit of Baileys if desired)