Prep Time: 3 hours, 20 minutes
Total Time: 3 hours, 20 minutes
Yield: 4 Servings
- 2 cups (500 ml) espresso or very strong coffee
- 4 oz (110 gr) brown sugar
- 5.5 oz (150 gr) unsweetened cocoa powder
This Granizado de Café y Cacao recipe makes 4 servings of a 1/2 cup each.
Brew the coffee in an espresso maker and transfer to a medium size mixing bowl. Add brown sugar and stir with a wire whip until brown sugar is completely dissolved. Allow to cool to room temperature in the bowl. This may take 15-20 minutes.
When coffee has cooled, add half of the cocoa powder to the coffee and stir with the wire whip until it is thoroughly blended. Blend in the rest of the cocoa powder.
Cover mixing bowl with plastic wrap and place into freezer. After 30 minutes, remove and blend with a stick mixer or a wire whip. Re-cover and return to the freezer. Repeat this process every 30 minutes until the coffee mixture is frozen and slightly slushy. This may take 3-4 hours.
Place individual glass dessert cup or demitasse cups into freezer one hour before you are ready to serve. Serving the granizado in frozen cups will keep it from melting too quickly.
Scoop granizado into the individual frozen cups. Garnish with a fresh strawberry or sprig of mint, if desired.