Make this granita when you have an afternoon to yourself. Eat one alone, over the sink (pants optional.) Save the rest of the batch in the freezer; pull it out the next time you have people over. It's dessert, coffee, and after-dinner drinks all at once. —Rebecca Firkser
Pour coffee, liqueurs, and vanilla into a 9x13-inch baking dish.
Place in the freezer for 45 minutes to an hour, until the mixture starts to get icy. Using a fork, break up any slushy bits. Return to the freezer. Repeat every 30 minutes, until the mixture is completely frozen.
Serve with plops of sweetened whipped cream or ice cream!
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.