Cappuccinogranita Recipes

CAPPUCCINO GRANITA

Steps:

• In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.

COFFEE GRANITA

Steps:

• Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
• Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

CAPPUCCINO GRANITA

Steps:

• Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
• Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
• To serve, scoop into individual dessert bowls. Garnish as desired.

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

CAPPUCCINO MIX

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

COFFEE GRANITA

Steps:

• Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
• Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

CAPPUCCINO GRANITA

Steps:

• In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
• Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
• Pour the mixture into a shallow dish and place in the freezer.
• Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
• Cover tightly with plastic wrap and keep frozen until ready to serve.
• (The granita can be prepared up to 2 days in advance and stored in the freezer.).
• Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
• Divide the granita among 8 coffee cups with saucers.
• Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.

SPIKED CAPPUCCINO GRANITA

Steps:

• Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving.
• Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.