• 8servings
  • 10minutes

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Nutrition Info . . .

VitaminsB12, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 300ml freshly made espresso coffee

  2. 100g light brown soft sugar

  3. 150ml malt whisky cream liqueur (e.g. Columba Cream Liqueur)

  4. 24 Belgian Chocolate Coffee Dragees (e.g. whole almonds coated with a sugar shell)

Instructions Jump to Ingredients ↑

  1. Pour the hot coffee into a jug and stir in the sugar until it has dissolved. Allow to cool. Stir in the cream liqueur and pour into a 1-litre lidded plastic freezerproof container.

  2. Cover then place in the freezer for 4-5 hrs. Every 30 mins or so, use a fork to break up the granita gently to bring in the edges as they start to freeze.

  3. The granita is ready when you have a mixture that is frozen, but quite granular and in icy flakes. Serve the granita in small glasses and top with a couple of the chocolate coffee beans or a dollop of softly whipped double cream.


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