Ultra Mocha Granita Recipe
When it’s too hot for your usual cup but you still crave something bold and indulgent, this Ultra Mocha Granita has you covered. Made with Peet’s Ultra Coffee Concentrate and layered with notes of rich chocolate, this icy treat freezes into delicate crystals you can scrape and scoop for a grown-up version of a frozen slush. Serve it with whipped cream (or straight from the pan—we won’t judge).
Ultra Mocha Granita
Makes 6–8 servings
Ingredients
2 tablespoons Peet’s Ultra Coffee Concentrate
12 ounces water
1/2 cup milk
1/4 cup sugar
2 tablespoons chocolate syrup
Whipped cream, optional
Directions
- Stir the Ultra Coffee, water, milk, sugar, and chocolate sauce together until well combined.
- Pour into an 8-by-8 baking dish, preferably ceramic or glass.
- Freeze, stirring every 30–45 minutes for 4 hours.
- Cover and freeze until solid.
- To serve: scrape the surface of the granita with a fork (crystals will form).
- Scoop out the granita and serve, topped with optional whipped cream.
