Mocha Espresso Granita
This Mocha Espresso Granita is like a grown-up slushy. It makes an elegant, fun dessert or a refreshing caffeinated snack on a hot day.
Servings: 8
Calories: 33kcal
Equipment
Ingredients
- 4 cups brewed espresso or strong coffee
- ⅓ cup natural demerara sugar (can substitute turbinado sugar)
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon cinnamon
- Fat free whipped topping or freshly whipped cream, optional
- Dark chocolate shavings, optional
Instructions
- Stir the espresso, sugar, cocoa powder and cinnamon together in a large bowl until the sugar is dissolved. Pour the mixture into a 13x9-inch glass baking dish. Taste and adjust the level of sweetness as desired. Place the dish in the freezer.
- Remove the dish after thirty minutes and using a fork, scrape the mixture, breaking up any icy clumps. Return the dish to the freezer. Repeat the process every thirty minutes or so, scraping the mixture with a fork to break up the ice crystals and create a light and fluffy texture. It should take about 2-2 ½ hours total.
- Scoop the granita into dessert bowls. Serve plain or garnish with whipped topping, chocolate shavings, and a sprinkling of cinnamon if desired. Serve immediately.
Nutrition
Serving: 0g | Calories: 33kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0.6g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg