The almond milk granita is outstanding! Tastes just like an almond latte. I could also see making the almond milk to flavor hot coffee. This is such an easy recipe to prepare. Perfect for these warmer days. Check out my blog at: http://imapretendchef.blogspot.com/2011/02/coffee-and-almond-milk-granita.html
Coffee and Almond Milk Granita
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 266
- Calories from fat: 54%
- Protein: 7.9g
- Fat: 16g
- Saturated fat: 3.2g
- Carbohydrate: 26g
- Fiber: 2.7g
- Sodium: 49mg
- Cholesterol: 13mg
- 1 1/2 cups whole unblanched almonds
- 3 cups milk
- 2/3 cup sugar, divided
- 2 1/2 cups freshly brewed coffee
- 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.
- Make ahead: Up to 4 days.
- Note: Nutritional analysis is per serving.
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