Barefoot Contessa (en-US)

3 cups strong, hot brewed coffee, regular or decaf
¾ cup sugar
2 teaspoons coffee liqueur, such as Tia Maria
1 teaspoon pure vanilla extract
Make-Ahead Whipped Cream (see recipe)

Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture into a 9 × 13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.

Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

Make-Ahead Whipped Cream (Makes 1 Quart)

1½ cups cold heavy cream
¼ cup confectioners’ sugar
2 tablespoons granulated sugar
2 tablespoons crème fraîche
1 teaspoon pure vanilla extract

Place the cream, confectioners’ sugar, granulated sugar, crème fraîche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

Coffee Granita