CookEat Recipe
Frozen Coffee and Milk
A sweet coffee-and-milk granita served in small cups or glasses.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurized whole milk; 500 ml freshly brewed coffee; 300 g caster sugar.
Step 2
Prepare 500 ml brewed coffee and strain out any grounds. Warm the milk gently with the sugar, stirring until the sugar is fully dissolved. This is ordinary milk, not canned condensed milk.
Step 3
Combine the coffee and sweetened milk. Cool promptly over an ice-water bath and refrigerate within 2 hours. Cover and chill at 4°C or colder for about 2–3 hours until thoroughly cold. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, working in batches if needed for its capacity. Stop when the mixture has a firm, fine icy granita texture. Serve straight away in small cups or glasses, or freeze covered at −18°C for about 1–2 hours and stir or rake with a fork before serving.
Step 4
Keep the remaining granita covered and frozen. If it becomes a solid block, let it soften only briefly before scraping portions; do not leave the dairy mixture at room temperature to thaw.
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