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Author Notes: I love using Community Coffee, but If you can’t find chicory in whole bean coffee then your favorite whole bean coffee will work just fine for this recipe. Also, the bourbon in the recipe is optional, just substitute 1 teaspoon of vanilla extract if you prefer.
P.S. As the granita melts into the cream, the combination creates a lovely, silky latte effect so it’s good to the last drop, even if it melts!
—amber wilson | for the love of the south
For the Chicory Coffee Granita
- 2 cups of strong chicory coffee, freshly brewed
- 2 tablespoons of raw cane sugar
- Dissolve the cane sugar in the freshly brewed coffee. Allow the coffee to cool slightly. Pour the coffee into a shallow container with a lid. Let the coffee sit in the freezer for an hour. After an hour, take a fork and scrape the ice crystals. Place back into the freezer and scrape the ice every 30 minutes until the granita is fluffy and light. Serve in glasses topped with the Bourbon Whipped Cream (recipe below) if desired!
For the Bourbon Whipped Cream
- 1 cup of heavy whipping cream
- 1 tablespoon of sugar
- 1 tablespoon of bourbon (or 1 teaspoon of vanilla extract)
- Whip all of the ingredients in a stand mixer until soft peaks form. The whipped cream should be able to hold a slight peak if inverted.