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Coffee and Almond Milk Granita

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 8
Time: 30 minutes, plus about 14 hours to steep and freeze. This is a frozen dessert version of an almond latte--creamy and nutty.


  • 1 1/2 cups whole unblanched almonds
  • 3 cups milk
  • 2/3 cup sugar, divided
  • 2 1/2 cups freshly brewed coffee

Nutrition Information

  • calories 266
  • caloriesfromfat 54 %
  • protein 7.9 g
  • fat 16 g
  • satfat 3.2 g
  • carbohydrate 26 g
  • fiber 2.7 g
  • sodium 49 mg
  • cholesterol 13 mg

How to Make It

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

  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.

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

  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.

  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.

  6. Make ahead: Up to 4 days.

  7. Note: Nutritional analysis is per serving.