Vietnamese Coffee Granita Receita

Experience the rich, intensely flavorful world of Vietnamese coffee in a refreshing new way! This frozen coffee granita recipe elevates the classic cà phê sữa đá, transforming it into a delightful icy treat. Dark roast coffee is expertly brewed, then combined with creamy sweetened condensed milk for a luxuriously sweet and bold dessert that's perfect for a hot day or a special occasion. Easy to make and incredibly satisfying, this recipe is a must-try for coffee lovers and dessert enthusiasts alike.

Preparo 20 min

Cozimento 190 min

Calorias 346.5 kcal

Proteína 16g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Vietnamese Coffee Granita

Sugar
Coffee
1/2 cup sweetened condensed milk (adjust to taste)

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Como fazer Vietnamese Coffee Granita

Brew 1 cup of strong dark roast coffee using your preferred method (e.g., pour over, French press). Ensure it's strong enough to hold up to the sweetness of the condensed milk.
In a medium bowl, whisk together the brewed coffee and 1/2 cup of sweetened condensed milk until well combined. Adjust the amount of condensed milk to your desired sweetness.
Pour the coffee mixture into a shallow, freezer-safe dish (approximately 8x8 inches).
Freeze for 45 minutes. Then, use a fork to scrape the icy coffee mixture, breaking it into small crystals. This process helps create the characteristic granita texture.
Repeat the scraping process every 30-45 minutes for the next 2 hours, or until the granita reaches your desired consistency. The more you scrape, the finer the ice crystals will be.
Once the granita is completely frozen and has the desired texture, transfer it to an airtight container and freeze for at least 30 minutes to firm it up before serving.
Serve the Vietnamese Coffee Granita in small bowls or glasses. Drizzle with extra sweetened condensed milk and optionally garnish with coffee beans or a sprig of mint for an elegant touch.