Coffee & Almond Milk Granita

This recipe by Sunset is a frozen dessert version of an almond latte--nutty, creamy and totally dreamy!

Coffee & Almond Milk Granita Recipe

Time: 30 minutes, plus about 14 hours to steep and freeze.

Yield: Serves 8

Ingredients

  • 1 1/2 cups whole unblanched almonds
  • 3 cups milk
  • 2/3 cup sugar, divided
  • 2 1/2 cups freshly brewed coffee

Preparation

1. Preheat oven to 350°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.

2. Meanwhile, heat milk in a saucepan over high heat until hot. Stir in hot almonds and 1/3 cup sugar; let cool. Chill, covered, at least 8 hours or overnight.

3. Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.

4. In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping sides of pans to create larger granita flakes. Return pans to freezer until completely frozen, about 4 hours.

5. Chill 8 bowls. Remove pans from freezer 5 to 10 minutes before you want to serve granita. Using a fork, scrape tops of granita to break into flakes. Spoon about 1/2 cup coffee granita into each chilled bowl and 1/2 cup almond milk granita alongside.

Make ahead: Up to 4 days.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:
266 (54% from fat)
Protein:
7.9g
Fat:
16g (sat 3.2)
Carbohydrate:
26g
Fiber:
2.7g
Sodium:
49mg
Cholesterol:
13mg
Sunset , FEBRUARY 2009