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Brew 4 cups of strong coffee and let it cool to room temperature. Place in a freezable container and stir in Frangelico. Cover and place in the freezer overnight. (you can freeze this for 5-6 hours and have a nice slushy granita if you can't wait!)
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In another bowl, mix heavy cream, maple syrup, vanilla bean paste and orange zest. Cover and refrigerate overnight to let flavors blend.
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Place 4 glasses in the fridge or freezer to keep your granita extra cold when you are ready to enjoy.
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The next day, give your heavy cream a whip with a hand mixer until it forms a light whip cream. Taste and add more maple syrup if you'd like it sweeter. Return it to the fridge until ready to serve.
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Then remove the coffee mixture and let sit at room temp for 5 min. to loosen the granita.
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Once it starts to loosen, take a fork and scrape the surface to break up the pieces into shaved ice.
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Divide into the 4 chilled glasses, layering the coffee, then whip cream and so on.
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Sit back and enjoy the world.
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For Popsicle Version:
You have two options -
1) Mix the coffee and cream together for a swirled popsicle and pour into your popsicle containers and freeze.
2) Alternate the layers of coffee mixture and cream. Freezing until each layer is set before adding the next.