Emily Brees of Oat and Sesame, goes icy with her recipe for Iced Coffee Granita with Maple Orange Cream. She layers Italian hazelnut Frangelico liqueur and coffee with sweetened orange maple whipped cream and reports that these may even be better in ice pop form!
This recipe does require a little make ahead prep, but it provides deliciousness you need and deserve on hot summer days.
- 4 Cups strongly brewed coffee, chillded
- 1 Cup Frangelico liqueur
- 1 1/2 Cup heavy cream
- 1-2 Tablespoon maple syrup (depending on how sweet you like your cream)
- 1 Tablespoon vanilla bean paste
- zest of 1 orange
Brew 4 cups of strong coffee and let it cool to room temperature. Place in a freezable container and stir in Frangelico. Cover and place in the freezer overnight. (you can freeze this for 5-6 hours and have a nice slushy granita if you can't wait!)
In another bowl, mix heavy cream, maple syrup, vanilla bean paste and orange zest. Cover and refrigerate overnight to let flavors blend.
Place 4 glasses in the fridge or freezer to keep your granita extra cold when you are ready to enjoy.
The next day, give your heavy cream a whip with a hand mixer until it forms a light whip cream. Taste and add more maple syrup if you'd like it sweeter. Return it to the fridge until ready to serve.
Then remove the coffee mixture and let sit at room temp for 5 min. to loosen the granita.
Once it starts to loosen, take a fork and scrape the surface to break up the pieces into shaved ice.
Divide into the 4 chilled glasses, layering the coffee, then whip cream and so on.
Sit back and enjoy the world.
For Ice Pop Version:
You have two options -Mix the coffee and cream together for a swirled popsicle and pour into your popsicle containers and freeze. Or you can alternate the layers of coffee mixture and cream, freezing until each layer is set before adding the next.