Coffee and Almond Milk Granita

Photo: Annabelle Breakey; Styling: Randy Mon

Time: 30 minutes, plus about 14 hours to steep and freeze. This is a frozen dessert version of an almond latte--creamy and nutty.

Yield: Serves 8
Recipe from Sunset

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Nutritional Information

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

Ingredients

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

Preparation

  1. 1. Preheat oven to 350°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.
  2. 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. 3. Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.
  4. 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. 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.
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