Brew up some coffee and grab your favorite complementary alcohol to make this tasty Boozy Coffee Granita. Freshly whipped cream tops it all off for this delicious Summer treat!
I love a simple dessert recipe and this one for Boozy Coffee Granita certainly fits the bill. Brew fresh coffee for this recipe, or if you find yourself with an abundance of coffee after that morning brew, don’t pour it down the drain, put it to good use!
- freshly brewed coffee
- Amaretto liqueur
- whipping cream
Two simple ways to make this boozy coffee granita
I’ve got 2 options for how to prepare this, depending on your preference. The first option uses a simple pan and fork, while the other uses ice cube trays and a food processor.
Use whichever alcohol you prefer (or leave it out)
Amaretto and Baileys are a favorite addition of mine for coffee granitas. Another great option is any coffee flavored liqueur. If you prefer, you could leave the alcohol out for this recipe with no other changes, or even add in a small amount of almond extract for that Amaretto taste.
Looking for more Summer desserts? Check these out!
- No Bake Twinkies Strawberry Shortcake
- Raspberry Fruit Dip
- Frosted Zucchini Brownies
- Pineapple Cookies with Orange Glaze
- Tart Cherry Sour Cream Pie
- Pink Cherry Jell-O Fluff
- The Best Pineapple Upside Down Cake
- Chocolate Orange Jimmy Cake
Boozy Coffee Granita
- Ice cube trays if using
- Food Processor if using
For the coffee:
- 3 cups freshly brewed coffee
- 1/3 cup granulated sugar
- 3 tablespoons Amaretto liqueur
For the whipped cream:
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 2 tablespoons Amaretto liqueur
Prepare the coffee:
- In the coffee pot, or a mixing bowl, gently stir together the hot coffee, sugar and Amaretto. Ensure that the sugar has dissolved. Let cool to room temperature.
- Pour mixture into an 9×13-inch or similar sized pan and transfer to freezer. After 30 minutes, run a fork through the mixture to break up any forming ice and return to freezer. Repeat this process every half hour until the mixture is frozen through and takes on the shaved ice consistency of granitas. (This took a couple hours for me)
- When you are approaching the granita being ready, prepare the whipped cream. Add the whipping cream, sugar and Amaretto to a mixing bowl and beat until soft peaks form. Transfer the granita to dessert cups and top with whipped cream. Serve immediately.
- Pour the cooled coffee mixture into ice cube trays. Let freeze fully.
- When you are ready to serve, prepare the whipped cream. Add the whipping cream, sugar and Amaretto to a mixing bowl and beat until soft peaks form. Transfer the coffee ice cubes to a food processor and briefly pulse the cubes until they are in small pieces typical of a granita. Top with prepared whipped cream. Serve immediately.