Amaretto Espresso Granita, a summertime treat made with freshly brewed and sweetened black coffee. A splash of liquor is added for some extra indulgence and then topped with whipped cream for one heavenly frozen dessert.
While a hot cup of coffee beckons in the morning with its aromatic allure, it also signals the start of a brand new day. With each enticing sip, cobwebs slowly slip away and only then can we truly kick-start our days.
Aside from a morning jolt, this classic beverage however also makes a perfect ending to any meal. Especially, when its turned into a frozen sweet dessert that we so enjoy on these smoldering days of summer.
Since I often accompany our after dinner coffee with spirits I decided to throw in a splash of my favorite liqueur into the mix. A few simple ingredients are all that’s needed to make this frozen concoction. Coffee, liquor, sugar….and of course lets not forget some luscious whipped cream because everyone should have some extra sweetness in their lives!
You’ll find the steps to making this coffee treat quite easy. Simply brew and sweeten it up while adding a splash of flavor then taste the mixture before chilling and freezing, ensuring that your coffee mixture is sweet enough.
A timer set at 30 minute intervals is a simple reminder to rake the forming crystals with a fork. This ensures perfect granular coffee crystals.
Although this frozen treat can be served in small coffee cups, for more decadence try decorative parfait glasses while alternating layers of coffee crystals and whipped cream. It is simply pure pleasure.
Do give it some extra love with a chocolate covered coffee bean or shavings of dark chocolate and enjoy!
Amaretto Espresso Granita
- 2 cups freshly brewed coffee
- 3 tablespoons granulated sugar
- 2 tablespoons Amaretto liqueur
- FOR THE WHIIPPED CREAM
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 2 tablespoons Amaretto Liquor
- chocolate covered coffee beans for garnish optional
Pour the freshly brewed coffee into a freezer-safe pan (I used a 9x9 inch square pan).
Add the 3 tablespoons of granulated sugar and stir until the sugar is completely dissolved.
Stir in the liqueur and cool completely.
Once cooled transfer the coffee mixture to the freezer.
After the initial first 30 minutes in the freezer, stir the mixture with the tins of a fork and repeat every 30 minutes until the mixture has a grainy like consistency.
The whole process should take about 3 to 4 hours.
Before serving beat together the whipping cream, sugar and liqueur in a medium sized bowl.
When ready to serve, spoon the coffee crystals into glass cups or dessert glasses.
Top with a dollop of whipped cream and a chocolate covered coffee bean.
Disclosure: Links in this post are not affiliate links and I have not been compensated in any way. It is simply a product I purchase and love.