It’s perfectly acceptable to enjoy a mojito for breakfast.
A mojito coffee granita — minty, refreshing, cold and crunchy. Icy coffee flavor that melts on your tongue and is finished with a dollop of cream. It’s simply perfect.
You might remember when I made this fresh mint coffee years ago; it became an instant summer favorite. Even during spells when I’m less enthusiastic about coffee, a touch of mint syrup brightens it and I fall in love all over again.
It’s refreshing without tasting like toothpaste — bright mint, balanced and clean.
Granitas are usually a dessert, but why not scoop some at 7am and top it with whipped cream? It’s coffee — just in a different, icy form.
The method is simple: brew coffee (or use cold brew), make a fresh mint simple syrup, combine them, and freeze. I’m obsessed with using rich cold brew, but any strong coffee will do. The mint syrup infuses the coffee with bright, cooling flavor.
Once frozen, scrape the surface repeatedly with a fork to create delicate, crunchy ice crystals. Pile the granita into cups and finish with a spoonful of whipped cream — coconut whipped cream is excellent here — and a light sprinkle of cinnamon if you like a hint of warmth.
This is lighter than ice cream and exactly what I want during warm days: cold, crunchy, and flavorful without being overly rich or sweet. You control the sweetness easily by adjusting how much mint syrup you add.
I want my caffeine to arrive in a glass that looks exactly like this.
Mojito Coffee Granita
Yield:
6
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Ingredients
Mojito Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 large handful fresh mint leaves
Granita
- 2 cups brewed coffee
- 1/2 cup mint syrup
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- cinnamon, for sprinkling
- fresh mint, for garnish
Instructions
Mojito Syrup
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Combine sugar, water and mint in a saucepan and heat over medium. Whisk until the sugar dissolves, bring to a simmer, and let it bubble for about 1 minute. Remove from heat and cool to room temperature, then strain out the mint leaves.
Granita
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Whisk brewed coffee and mint syrup in a 9×13-inch dish. Freeze for 1 hour, then scrape the surface with a fork to break up the ice. Return to the freezer and scrape every 30 minutes to form fine icy crystals. Repeat for 4–6 hours, or scrape 3–4 times before letting it sit overnight.
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Before serving, whip the cold heavy cream in a mixer until soft peaks form, then beat in the vanilla. You can substitute coconut whipped cream if you prefer.
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Spoon the granita into cups or bowls, top with whipped cream, sprinkle lightly with cinnamon, garnish with fresh mint, and serve.
Did you make this recipe?
Share a photo of your granita on your social channels and tag the creator if you like. I appreciate seeing your versions!
Happiness in a glass!