Brew up some coffee and grab your favorite complementary alcohol. Amaretto and Baileys both work great for this icy dessert. Freshly whipped cream tops it all off for this delicious Summer treat!
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.
Option one:
Pour mixture into an 9x13-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.
Option two:
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.