It’s totally cool to have a mojito for breakfast.
A mojito coffee granita!
Minty, refreshing, cold and crunchy, icy goodness. That tastes like coffee and melts in your mouth. And is topped with cream! It’s perfection.
You may remember back when I made this fresh mint coffee – I was actually pregnant with Max but had no idea! – and it has ever since become a huge summer favorite of mine. Even throughout the last few months when I’ve been semi-over coffee and just feeling blah about it, I can do a mint simple syrup in my coffee and loooove it.
It’s so refreshing without tasting like toothpaste. You know?
I actually never really considered this to be BREAKFAST of course – because granitas are usually used in the dessert portion of our meals. But really… now that I think about it? What’s so wrong with scraping some of this out of the dish at 7am tomorrow morning and topping it with whipped cream?
And eating it?
It’s still coffee. Just a different delivery system.
So here’s how you do it. You need some coffee. Brew it. Buy cold brew! You could even use Trader Joe’s coconut cold brew, which I am obsessed with, but that might be a waste because… we all just want to drink it straight. You’re going to make a fresh mint simple syrup, mix it with the coffee and freeze that baby!
Oooooh it is so, so good.
Once you scrape it approximately ten billion times over the next few hours, pile it into a glass and top it with a bit of whipped cream. I like using coconut whipped cream and leaving it unsweetened, but also adding a sprankle of cinnamon over top. Yes. A sprankle.
At the moment, I am loving this more than ice cream. It’s exactly what I want to be eating – something cold and crunchy and delicious, without being too rich or creamy or sweet. You can also control the sweetness level yourself, of course – just depends on how much mint syrup you add.
I want the vehicle for all of my caffeine to look just like this.
Mojito Coffee Granita
Yield: serves 4 to 6
- 1/2 cup sugar
- 1/2 cup water
- 1 huge handful of fresh mint leaves
- 2 cups brewed coffee
- 1/2 cup mint syrup
- 1 cup cold heavy cream
- 1 teaspoon vanila extract
- cinnamon for sprinkling
- fresh mint for garnish
Combine the sugar, water and mint in a saucepan and heat over medium heat. Whisk until the sugar dissolves. Let the mixture come to a simmer and bubble for 1 minute. Turn off the heat and let it cool to room temperature. Remove the mint leaves once cool.
In a 9×13 inch dish, whisk together the coffee and mint syrup. Place the dish in the freezer and freeze for 1 hour. After 1 hour, scrap the coffee mixture with a fork. Freeze again. Every 30 minutes, scrape with a fork to create those small icy bits! I like to do this for 4 to 6 hours, or at least scrape it 3 to 4 times before letting it sit overnight.
Before serving, add the heavy cream to the bowl of your electric mixer and beat until soft peaks form. Beat in the vanilla extract. If you’d like, you can use coconut whipped cream instead!
Serve the granita in cups or bowls and top with the whipped cream and a sprinkle of cinnamon. Garnish with fresh mint and serve!
Happiness in a glass!