Celebrate Summer with Frozen Coffee Three Ways
Ready to say hi to summer with something even colder than cold brew and icier than iced coffee. Like, literally? I’m talking frozen coffee, DIY-style, three different ways. The star of the show is the granita, a classic from southern Italy. Close behind are the too-often-overlooked coffee ice cubes (goodbye, watered-down coffee drinks), and coffee ice pops, a grown-up take on your childhood summer must-have. Those last two are as easy to make as they are practical and indulgent, yet aren’t as simple as just pouring this morning’s leftover brew into trays and molds. I’ll explain.
Here are my frozen coffee tips and tricks, just in time to to impress your friends and family…and treat yourself…this summer.
· Granita – Born and hugely popular in sultry southern Italy, the granita comes in a variety of forms but is traditionally made with espresso, sugar and water, then frozen to a desired consistency ranging from sorbet-like smooth to more prominently icy. Traditionalists enjoy it for breakfast on a sweet brioche bun, but it is also served in a glass plain, with a dollop of whipped cream or even with a favorite liqueur drizzled on top.
o Scroll down for my recipes for a traditional espresso granita and non-traditional variations.
· Coffee Ice Cubes – Call it a coffee hack if you want, but I always keep the freezer well stocked with these versatile helpers to keep cold coffee drinks precisely that…cold…without watering them down. But beware: refrigerating coffee promotes both rapid and prolonged oxidation over time, doing irreparable harm to coffee’s essential, aroma-harboring oils and promoting fast-escalating acidity. What’s more, using regular strength coffee makes for weak cubes. Here’s the way:
o Use a pour over method of brewing coffee directly over ice to preserve aromatic integrity, adding 50% more coffee to account for additional water from melting ice. Let sit until cool or at room temperature, then pour into ice tray and place in freezer.
o Have a sweet tooth? Add sugar to the tray and savor as it all melts away.
· Cold Brew Ice Pops – If granita is the Italian frozen classic, then ice pops, or popsicles, are its cool, all-American cousins. Make your own ice pops using a reusable mold, like this one, pour in the coffee and place in the freezer to set. Cold brew is my recommended type of coffee to use. I find that its smooth flavor, slight sweetness and notes of caramel stand up to the cold and yield the best taste. Like with the cubes, add sugar or other sweetener to taste, if desired.
o Learn how to make your own cold brew here. Or to save 12 hours, simply pour a ready to drink cold brew into your ice molds, put it in the freezer and voila!
o For a creamier take, add your preferred dairy or plant-based milk, from heavy cream to skim to almond or oat.
And how’s this for a pro tip: have fun and play around! (It is summer, after all.) Experiment with different preparation methods, amounts of sweeteners and lighteners, and just about anything else your palate says will go great with coffee gone frozen.
I hope you’re feeling inspired to get chilly with your coffee. Happy summer sipping and cheers!
Original Espresso Granita Recipe
Equipment:
- 1 quart-sized bowl or container (must be “freezable”)
- Silicone spatula (or other mixing utensils)
Ingredients (for 2 servings):
- 10 espressos 10floz/300ml
- 45g white sugar 1.5oz
Preparation:
- Mix coffee and sugar together in a bowl, making sure the sugar dissolves completely
o Note: The amount of sugar can be adjusted, but the higher the sugar amount the lower the freezing temperature, the longer the freezing time.
- If espresso is just pulled, let cool for 5 minutes
- Place in bowl in freezer
- Every 20 minutes, stir the mixture thoroughly and place back in freezer
o Note: When stirring, break down as much ice as possible for a smoother texture.
o Total freezing time is between 2 and 3 hours, depending on desired consistency
- Once desired consistency is achieved, remove from freezer and serve in a glass, bowl or any vessel of choice.
- If the granita has been left over in the freezer, take it out and keep it at room temperature for 45 minutes then stir/mix right before serving.
- Enjoy! (For PM version, feel free to substitute decaffeinated coffee and/or drizzle and favorite liqueur on to)
And here are some variations on the traditional Granita recipe using different types of coffee:
Low-Caffeine Espresso:
- 4 espressos
- 6oz cold water
- 45g sugar
- Mix espresso and sugar then add cold water (substitute 2 espressos with 2oz whole milk for a Cappuccino version)
Drip Coffee:
- 10oz strong drip coffee (2g coffee/1fl oz water)
- 45g sugar
- (Substitute 4oz of water with 4oz whole milk for a Cappuccino version)
Cold Brew:
- 10oz strong cold brew (3g/1fl oz)
- 45g sugar
illy Ready-to-Drink Mochaccino, Cappucino or Caffe Latte flavors:
- 1 full can