Coffee and Almond Milk Granita
Coffee and Almond Milk Granita might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 275 calories, 9g of protein, and 16g of fat per serving. This recipe serves 8. A mixture of unblanched almonds, freshly coffee, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.
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.
Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.
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.
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.