Coffee Granita with Baileys and Kahlua

By JDARK

Ingredients

• 2 cups Half-and-Half Cream (or whatever milk)
• 1 Vanilla Bean
• 4 oz Baileys Irish Cream (or Carolyns)
• 4 cups good Strong Coffee
• 4 oz Kahlua

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Make your strong coffee and set aside in a large glass container to cool. Its best if the container is large so that the coffee is in a thin layer. It will freeze faster this way.

Step 2

Add the cream to a freezer proof container. Glass works well. Scrape out the insides of the vanilla bean and add it to the cream. Mix it up well with a whisk till all the sticky vanilla breaks apart. Add the Baileys and stir!

Step 3

Add the Kahlua to the cooled coffee and stir.

Step 4

Put both containers in the freezer and set a timer for 45 min.

Step 5

In 45 mins, take the containers out and scrape them with a fork or move them around a little. Then put back in the freezer and set the timer for 45 mins again. Keep repeating this until both the coffee and the cream are good and slushy.

Step 6

Fill up a glass with the coffee slush first and top with the cream slush and serve.