This Espresso Granita is a frozen coffee treat that blends a carajillo, an espresso martini and Vietnamese coffee into one irresistible drink. It’s one of my favorite coffee desserts — sweet, icy and creamy — and once you try it you’ll be hooked.
If you enjoy this, you might also like my Carajillo Affogato.
Why You’ll Love Espresso Granita
Coffee lovers, this one is for you. The granita is addictively delicious and surprisingly simple to make. It combines bold coffee flavor with a touch of liqueur and a silky topping of sweetened condensed milk and chocolate shavings — perfect for brunch, parties or as an elegant dessert.
How To Prepare Espresso Granita
1. Add the coffee, vodka and Licor 43 to a freezer-safe dish and stir to combine.
2. Freeze for 2½ hours, then use a fork to scrape the mixture into flaky crystals. Return it to the freezer for another 1–2 hours and scrape again to reach the classic granita texture.
3. Serve scoops of granita topped with generous drizzles of sweetened condensed milk and chocolate shavings. Enjoy the mashup of carajillo, espresso martini and Vietnamese coffee.
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Substitutions for Espresso Granita
- You can swap Licor 43 for Frangelico or Grand Marnier if you prefer a different flavor profile.
- Dark chocolate balances the sweetness well, but milk or white chocolate work fine if that’s your preference.
Chef Nadia’s Tip
Shred the granita twice during freezing to ensure a light, flaky texture.
Similar Recipes to Espresso Granita
Cocktails
Carajillo Affogato
Cocktails
Boozy Sorbet
Cocktails
Carajillo Martini
Appetizers
Champagne Grapes
Common Questions
I use La Lechera sweetened condensed milk for the topping — it adds a rich, creamy sweetness that pairs perfectly with the coffee.
Frangelico or Grand Marnier are good substitutes if you want a different nutty or citrus note.
Yes. Dark chocolate balances the condensed milk’s sweetness, but feel free to use milk or white chocolate to suit your taste.
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2 servings
Equipment
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1 freezer-safe dish
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1 fork
Ingredients
- 2 ½ cups cold brew coffee concentrate, or espresso
- 3 oz vodka
- 2 ½ oz Licor 43
- dark chocolate, for shaving and topping
- condensed milk, to taste, for topping
Instructions
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Combine the coffee, vodka and Licor 43 in a freezer-safe dish and mix well.
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Freeze for 2½ hours, then scrape the surface with a fork to create flakes. Return to the freezer for another 1–2 hours and scrape again until the granita is light and flaky.
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Scoop into serving glasses and finish with condensed milk and chocolate shavings.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.