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Yield
Serves 8
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Preheat oven to 350°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.

Step 2

Meanwhile, heat milk in a saucepan over high heat until hot. Stir in hot almonds and 1/3 cup sugar; let cool. Chill, covered, at least 8 hours or overnight.

Step 3

Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.

Step 4

In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping sides of pans to create larger granita flakes. Return pans to freezer until completely frozen, about 4 hours.

Step 5

Chill 8 bowls. Remove pans from freezer 5 to 10 minutes before you want to serve granita. Using a fork, scrape tops of granita to break into flakes. Spoon about 1/2 cup coffee granita into each chilled bowl and 1/2 cup almond milk granita alongside.

Step 6

Make ahead: Up to 4 days.

Step 7

Note: Nutritional analysis is per serving.

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