image and recipe from Labna Amore in Cucina (scroll down for English!)
Have you been craving iced coffee as often as I have this summer? With the intense Maryland and D.C. heat not backing down anytime soon, iced treats have been a saving grace. Mix that with the magic of caffeine and presto! That’s a fabulous summer drink.
This recipe is from the website above, which looks like it has a lot of amazing recipes to test out. This one is more like a super fancy Italian frappuccino – let us know if you make it!
- 600 ml freshly brewed coffee
- 200 ml milk
- 400 ml di water
- 250 g di glucose (which can be substituted: sugar or honey will do)
- 1 vanilla pod
In a big moka, if you have one, brew some coffee and measure the necessary amount: I used 400 ml coffee + 400 ml water + 160 g glucose for the iced coffee, and 200 ml coffee + 200 ml milk + 80 g circa glucose for the iced cappuccino.
In a metal bowl mix all the liquid ingredients and add the vanilla pod, cut lenghtwise, then let the cofee rest for a while, until it goes back to room temperature.
Move the bowl in your freezer and let the cofee rest there for 3 to 4 hours, taking care of breaking all the ice crystals with a fork by mixing the coffee every hour or so.
When your granita has the right texture, transfer it in glasses and serve it straight away, before it melts!
Enjoy your Saturday, all!