Few ingredients celebrate chocolate like coffee and cinnamon.
Since I had about 3 cups of leftover coffee from this morning, I poured it in a square glass baking pan. Stir in sugar to taste, a tablespoon of cocoa powder, a teaspoon of ground cinnamon, and a teaspoon of vanilla extract.
Place your pan level in the freezer. Every hour or so, revisit your concoction with a fork and scrape at the ice until it is a crystallized and slushy texture. Voila: granita.
*I love to experiment with granitas. Giada makes a watermelon lime variation and I have snuck in some peach schnapps with orange juice to make a Fuzzy Navel granita. Yum. *
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