Sunday, November 06, 2005

Coffee granita

Coffee granita with baileys whip cream - a twist on after dinner coffee.

Granita from Gourmet, Baileys whip cream from Scott


2 cups hot espresso or strong coffee
1/2 cup sugar
2 tsp vanilla

Stir together coffee and sugar until sugar is dissolved. Stir in vanilla. Pour into an 8 inch metal pan and freeze, stirring every 30 mins until slushy, about 1 1/2 to 2 hours.

Stir vigorously until smoother in texture. Freeze until firm enough to scoop, about 30 minutes more.

Baileys Whip Cream:

Whip heavy cream until at soft peaks. Add Baileys liquer to taste, and whip 2 or 3 minutes more.

Spoon granita into glasses or bowls and top with cream.


Evolved Yarn said...

Hi from a fellow Calgarian. I just left you a comment on your June 22nd entry. I love your blog and the references to our lovely, but cold city!
Keep up the good work!

it's only fuel said...

Oh wow....frozen coffee and Bailey's whipped cream on top....can it get any better than that?! It's so simple, yet I never ever come up with things like this.

Sara said...

It is so good and very easy. Give it a try!