Benjamina Ebuehi’s Recipe For Spiced Coffee Granita With Whipped Cream | The Sweet Spot

A low-effort dessert inspired by café de olla, which is simply a portion I consumed regular while connected vacation successful Oaxaca, Mexico. It’s a achromatic java mildly spiced pinch cinnamon and cloves, and sweetened pinch piloncillo (an unrefined sugar). Here, I’ve turned it into thing refreshing for summer, utilizing acheronian brownish sweetener instead, not slightest because it’s easier to find. I tin ne'er defy a post-dinner coffee, and this scratches some that caffeine and sweetener itch.

Spiced java granita pinch whipped cream

Prep 5 min
Cook 15 min, positive cooling
Freeze 2 hr 30 min+
Serves 4

500ml freshly brewed coffee, aliases espresso
1 instrumentality cinnamon
3 cloves
75g acheronian brownish sugar
120ml double cream
Pinch of flaky oversea salt

Pour nan java into a mini pan, adhd nan cinnamon, cloves and sweetener and power mildly until it comes to a simmer. Leave to simmer for 5 minutes, until nan sweetener dissolves and nan substance starts smelling fragrant. Take disconnected nan heat, time off to cool completely, past strain into a shallow, freezer-friendly container.

Freeze nan substance for an hour, past operation it pinch a fork and return to nan freezer for 20-30 minutes. Mix again to break up nan crystal crystals, past repetition this process 2 to 3 times more, until you person tons of crystals.

Lightly whip nan double pick pinch a pinch of flaky salt. To serve, spoon nan granita into mini glasses and apical each 1 pinch a dollop of cream.