I've been having some of those days where it feels like I am moving in slow motion while the world spins around me at full speed. Thoughts are more jumbled and reflexes are in vacation mode and my general person is just…slow moving.
To be perfectly honest, these sorts of days irritate me, but perhaps it is my body's way of reminding me to just chill for a little bit.
I'm going to try listening and see what happens. I relax with slushie iced coffees, salted caramels, and magazines, but you should find your own happy place and sit there for a bit. It's a good exercise in not letting life pass you by, and one that I definitely need to put into practice.
This recipe is barely a recipe. Mostly you just make coffee, freeze it, and pour some wonderfully earthy almond milk over it. This is definitely a Friday kind of treat.
This is granita. She's your new best friend. She's strong, bold, and icy, and she is the secret to making the very best iced coffee and your new Summer morning poison.
She begins as most good things do, with coffee. Pick your poison, it's entirely up to your personal taste. I prefer a bold, dark roast.
After you have brewed your coffee, sweeten it with a bit of sugar and let the freezer take over.
You'll have to go check on it every so often and scrape the ice crystals down from the sides of the pan.
In a couple of hours you'll be ready to make your drink.
Fill your glass halfway with granita and top with a slash of almond milk before giving it a good stir.
If you'd prefer to eat this like shaved ice you could go light on the milk but I wanted to drink mine.
The granita melts quickly and flavors the almond milk while leaving behind tiny frozen shavings of bold, icy coffee. It's too good.
I think I would be more than happy to have this as a dessert.
Happy Friday friends!
Coffee Granita with Almond Milk
- 4 cups boiling water
- 6 tablespoons ground coffee
- 1/3 cup granulated sugar
- unsweetened almond milk, about 2 cups
Place the coffee ground in the bottom of your french press* and top with boiling water. Allow to sit for 5 minutes before plunging.
Pour brewed coffee into a 9x11 freezer safe pan. Place in the freezer and allow to sit for one hour, then use a fork to scrape the ice crystals down from the sides of the pan and into the center. This will prevent the coffee from freezing into one giant ice cube! Do this every hour until all the coffee is icy, about 4-6 hours depending on your freezer.
When you are ready to serve, fill your glass half-way with granita and then top with almond milk. Enjoy!
*You can brew your coffee anyway you please, the french press is my personal favorite because I like my coffee to be really bold in this application, but whatever you normally use for your brew will be just fine.
You can certainly keep this granita in the freezer for several days, just cover with a piece of parchment paper. The granita will freeze completely so make sure you allow it to sit out for 15-20 minutes and then use a fork to shave the ice. It will break up fairly easily.