Chicory Coffee Granita With Bourbon Whipped Cream
- For the Chicory Coffee Granita
- 2 cups of strong chicory coffee, freshly brewed
- 2 tablespoons of raw cane sugar
- For the Bourbon Whipped Cream
- 1 cup of heavy whipping cream
- 1 tablespoon of sugar
- 1 tablespoon of bourbon (or 1 teaspoon of vanilla extract)
- Dissolve the cane sugar in the freshly brewed coffee. Allow the coffee to cool slightly. Pour the coffee into a shallow container with a lid. Let the coffee sit in the freezer for an hour. After an hour, take a fork and scrape the ice crystals. Place back into the freezer and scrape the ice every 30 minutes until the granita is fluffy and light. Serve in glasses topped with the Bourbon Whipped Cream (recipe below) if desired!
- Whip all of the ingredients in a stand mixer until soft peaks form. The whipped cream should be able to hold a slight peak if inverted.
coffee, chicory coffee, cane sugar, cream, cream, sugar, bourbon
Taken from food52.com/recipes/23241-chicory-coffee-granita-with-bourbon-whipped-cream (may not work)