Granitas are a traditional Italian dessert, which is basically a sweet, shaved-ice treat that can be made from various delicious flavors. This Americanized version of the Italian classic is largely comprised of ingredients you’d find in a caramel café latte, and just as tasty!
This is not the typical dessert you’d find in your frozen aisle, so if you are craving something exotic and Eurocentric, this Caramel Latte Granita recipe is your saviour! Though the name sounds really fancy, do not be daunted by this recipe as even a novice can go through the steps and come out with a delicious caramel latte granita.
You can also jazz up your granita with tasty garnishes such as whipped cream, shaved chocolate and complementary spices like cinnamon or nutmeg. Even without the add-ons, this recipe always delivers a fabulous frozen treat that will leave you very pleased with yourself for your awesome coffee dessert-making skills.
READY IN: 4 hours
MAKES: 3 servings
1 cup very strong coffee (chilled)
¾ cup milk
3 tablespoons caramel syrup
Fork (for scraping)
Combine all the ingredients in a shallow dish that can withstand the freezing temperature of your freezer. Cover the dish with plastic wrap and place the dish in the freezer.
After an hour has passed, remove the dish from the freezer, uncover, and use your fork to scrape through the mixture. Return the cover to the dish and place back in the freezer.
Thereafter, repeat the same process every 45 minutes until the mixture is completely frozen.
Remove from the freezer and scrape the mixture one last time before serving and your caramel latte granita is finita! “Finata” is Italian for “over” or “finished”, so that’s just our fancy way of saying your caramel latte granita is now complete. We can top it up with whipped cream and cocoa powder to give a more yummy look.
Now grab a spoon and enjoy immediately! Alternatively, it can be kept in the freezer for up to two weeks, so store in a closed container and once you are ready to enjoy it, simply scrape once more and it is ready to be eaten.
You can play with the texture of your caramel latte granite by scraping it less often for a chunkier mixture, sort of like Italian ice; increase the frequency to achieve a smoother mixture resembling a sorbet.
We want to hear from you, so tell us all about your experience with this recipe in the comments. What sort of texture would you prefer – icy, or smooth? Do you have a funny story about making it? Tell us, we want to know!