I’m so thrilled with how this Espresso Martini Granita turned out that I almost wanted to keep it a secret.
Imagine taking a bite of frozen shards of espresso martini. As they start to melt in your mouth, the whipped cream envelopes your mouth to create the full-bodied, cream espresso martini essence.
This Espresso Martini Granita was spectacular on a warm summer night. And then it felt completely right for brunch the next day. Good thing we ran out after that or we would have probably snacked on the next day too!
Happy eating,
~Monique
Espresso Martini Granita
2 cups hot espresso/strong coffee (I used half decaf espresso, half brewed coffee)
1/4 cup honey
2 Tbsp. coffee liqueur (I used Journeyman’s Snaggle Tooth Coffee Liqueur)
1/4 cup rum (or vodka)
1-2 cups water
1 cup heavy whipping cream (or coconut cream for a dairy-free option)
2 tbls maple syrup
1/2 tsp vanilla extract
Optional topping: add a couple of chocolate-covered espresso beans on top, or serve with an espresso chocolate-dipped shortbread cookie.
Warm the espresso/coffee and honey just enough to melt the honey. Stir in the coffee liqueur, rum, and 1 cup of cold water. Taste. Add a second cup of water if you desire a less strong flavor.
Pour into a cake-sized pan (be sure the pan fits in your freezer first!) and place in the freezer. After 1 hour, scrape the granita with a fork to create flakes. Continue scraping the Espresso Martini Granita every thirty-minute increments until the granita is sufficiently iced and crystallized.
In the meantime, whip the cream, maple syrup, and vanilla until soft peaks form. Use a hand whisk or a hand blender as preferred. Store in the refrigerator until ready to use.
To serve, scoop granita into small glass dishes or jars. Top with a few spoons of the whipped cream.
Store remaining granita in the freezer for up to 1 week. Flake again with a fork before serving.
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