Last Sunday Shelton said he had a surprise for me, but said that I’d have to wait for it. We went along our normal Sunday routine, him puttering around in the kitchen and me on the living room floor scrapbooking. He said I would not be able to guess what he was making, so I didn’t even try. I just waited patiently, and oh my, was I rewarded.
Being the food geeks that we are, we absolutely love Alton Brown, and watch re-runs of Good Eats like it’s Homeland. On a recent episode that Shelton had watched sans me, Alton focused on frozen treats. He recommended saving leftover coffee to make a granita instead of throwing it out, and Shelton pounced on that idea (with great vigor, I might add).
This is the story of the Coffee Granita.
Everything I love about iced coffee and honestly, coffee in general, was represented in every single spoonful of icy awesomeness. There was no bitterness, just the creamy essence of an incredible cup of coffee. The Kahlua helped add richness and a sweet edge with no sting of alcohol whatsoever. The whipped cream was fresh, and complimented the sweetness of the coffee perfectly.
Perfect. Everything about this Coffee Granita was exactly that.
Best. Surprise. Ever.
* Alton Brown’s Coffee Granita Recipe
* Mexican Vanilla is the true vanilla
* Kahlua is not necessary, but definitely amps up the flavor
* This recipe makes a LOT – would be perfect for dessert shooters as a night cap
* Pin it, make it, love it