Coffee granita with a homemade chocolate sauce is a cool and refreshing way to get your caffeine fix!
So, I’ve been trying to take down my caffeine intake. It’s going o.k., today I even drank less than one cup of coffee. That may be because I spilled my entire first cup before I even had a sip :0 I am really non-functioning before that first cup and my clumsy self stumbles into things… Anyone else? Anyway, I am finding that if I cut down those first cups, I can enjoy a another dose of coffee later on, and in the summer it’s been an occasional ice coffee and now this delicious granita!
(Umm, yes I maybe know that if I drink the coffee later it’s really not cutting down the caffeine. Sometimes I like to pretend.)
Have you had granita before? It is a kind of shaved ice. Granita is so very easy to make, no special machinery required. If you have a freezer and a pan, you are good to go. I simply mixed coffee, milk and a simple sugar syrup then popped it in the freezer. The frozen coffee is scraped with a fork to create the granita. For best texture, it is recommended to break up the ice a few times during the freezing process. I just set a timer for 30 minutes and gave a few quick scrapes with a fork and threw it back in the freezer, then repeated 3 times.
This can be left as so, just a simple coffee granita. But the chocolate sauce brings this to a whole new level. I happened to have some left over from another recipe and tried pouring it on top of the coffee granita. Coffee + chocolate = mocha love! The chocolate sauce doesn’t have to be homemade of course, but it is also very easy to throw together. Just make sure to chill it before serving, because a hot chocolate sauce + shaved ice = mess.
- ¾ Cup Sugar
- ¾ Cup Water
- 3 Cups Strong Brewed Coffee
- 1 Cup Whole Milk
- ½ Cup Sugar
- ½ Cup Water
- 2 Tablespoons Cocoa Powder
- ½ Teaspoon Vanilla Extract
- Combine the water and sugar and a microwave safe bowl. Microwave at 30 second intervals, stirring in between, until the sugar dissolves completely. Chill the sugar syrup in the refrigerator until cold.
- Combine the milk, coffee and sugar syrup. Pour into a shallow pan, then place the pan in the freezer. After 30 minutes, scrape the ice that has formed with a fork to break it up. Continue to do so 2 or 3 more times, letting the granita freeze in between.
- Allow the granita to completely freeze for several hours or overnight. When ready to serve, scrape the ice with a fork again. Serve with chilled chocolate syrup.
- In a small saucepan, add the sugar, cocoa powder and water. Cook over low heat, whisking to dissolve the sugar, for approximately 5 minutes. The chocolate syrup should thicken a little bit, it will continue to thicken as it chills. Chill the syrup in the refrigerator until ready to serve.