Spiked Cappuccino Granita Recipes

CAPPUCCINO GRANITA

Steps:

• Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
• Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
• To serve, scoop into individual dessert bowls. Garnish as desired.

SPIKED COFFEE

Steps:

• Mix the coffee liqueur, creme de cacoa, vodka, and espresso in a small pitcher. Cover the pitcher with plastic wrap and place it in the freezer until the mixture is very cold, about 3 hours.
• Meanwhile, rub the rims of 8 Martini glasses with the orange wedge. Dip the rims in the sugar crystals to coat lightly. Place the glasses in the freezer.
• Add the ice cubes to the vodka mixture and briskly stir the mixture until the ice begins to melt. Strain the mixture into the prepared glasses, and serve.
• Note: For kids, serve hot cocoa with sugared rims.

SPIKED ICED CAPPUCCINO

Steps:

• Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
• Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

COFFEE GRANITA

Steps:

• In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.