Ingredients for Vietnamese Coffee Granita
- Sugar
- Coffee
- 1/2 cup sweetened condensed milk (adjust to taste)
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
241g
Fat
27g
Carbs
20g
