If you ask me to talk about coffee, or “cwafee,” as we’re prone to say up yonder, a certain longing will creep in. The taste is devine, the smell even better, but coffee does strange things to me. I remember lying on the floor in my best friend’s room in high school after drinking it, popping Tums like some sort of mild addict, and happily awaiting the next fix.
In college and after, I quickly figured out that espresso was the thing. Somehow it doesn’t demand the bottles of chalk that coffee does.
New Yorkers generally drink Dunkin Donuts coffee, Starbucks, coffee from the
Mud truck or one of the many fantastic cafes.
La Colombe comes to mind as our neighborhood favorite.
Although it has been shockingly chilly here in New York for days, we made an icy espresso drink that will keep us strong through the warm months. Aside from the actual brewing of the espresso, your kids can easily make this granita with you. We let our children have a little bit of it- topped with a heaping cloud of cream of course.
Coffee Granita
2 mini-servings, 1 big serving
*1/4 c. brewed espresso
*1/2-3/4 c. water (use filtered if your city water tastes funky)
*1 T. agave or 2 T. simple syrup***
*fresh whipped cream for serving
Stir the espresso, water, and sweetener together in a bowl, ideally with a pour spout at the side. Let your Yummy get everything well incorporated.
Together, pour the mixture into an ice cube tray and freeze at least 8 hours, or overnight.
Into an unplugged food processor, throw in all of the ice cubes. Place the top on securely, and then plug the processor in. Show your mini-chef how to press the “pulse” button for one second. This is a very special job, and they will now get to do it 14 more times. Count together so that, with the demo pulse, you pulse a total of 15 times for one second.
Unplug the processor. Open the top and spoon the granita into glasses. Top with the whip and serve.
***To make simple syrup, combine equal parts sugar and water in a saucepan and bring to a boil, stirring a bit. Cool and use for coffee, lemonade, etc.
You can get your fix elsewhere around the world:
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If you ask me to talk about coffee, or “cwafee,” as we’re prone to say up yonder, a certain longing will creep in. The taste is devine, the smell even better, but coffee does strange things to me. I remember lying on the floor in my best friend’s room in high school after drinking it, popping Tums like some sort of mild addict, and happily awaiting the next fix.
