Cooking with Kaylie: Mocha Granita

espresso · how-to · Legacy · recipes
Written by Kaylie
Marketing Creator
Published on Jul 17, 2012
Kaylie is a specialty coffee enthusiast with a passion for testing and reviewing everything from coffee drink recipes to brand new espresso machines.
Our Review Process · Our Authors
Seattle Coffee Gear legacy content banner featuring coffee cups and coffee on a table. Text reads: "Seattle Coffee Gear Legacy Content — We hope you find this information useful, please be aware some of it may be outdated. Thank you!"

It’s summer (sort of), which is the time of year when coffee lovers search for new and creative ways to get their caffeine fix. Iced coffee? A delicious and trusty standby. Mocha smoothie? A great way to drink coffee and chocolate while still sounding like it’s a healthy option. Coffee-infused popsicles? A tasty alternative, but you need a popsicle mold. So, I was pondering new ways to meet my summertime coffee intake requirements when I came across a recipe for Mocha Granita, which I modified a bit for espresso rather than French press coffee. Ingredients

Directions
  • Brew 3 shots of espresso
  • In a baking dish, combine hot espresso shots with sugar, cocoa powder, and 1/2 cup hot water
  • Mix until sugar and cocoa powder dissolve
  • Place in the freezer
  • After 30 minutes, mix with a fork
  • Repeat every hour until completely frozen
  • Transfer to a glass and enjoy!
This granita is super rich and almost tastes like a frozen coffee brownie. You can’t go wrong with that! Added bonus: Other than the time factor, this recipe takes very little work.

Link to share

Use this link to share this article