From the kitchen
Almond Milk Granita
A shaved-ice dessert flavored with espresso and sweetened almond milk, for a texture-forward frozen finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups Unsweetened Almond Milk
- 1/2 cup Sugar
- 1/2 cup Strong Brewed Espresso, cooled
- 1/2 tsp Vanilla Extract
- Pinch of Salt
Method
- Whisk the almond milk, sugar, cooled espresso, vanilla, and salt together until the sugar dissolves.
- Pour into a shallow metal baking dish and freeze for 45 minutes.
- Scrape the mixture thoroughly with a fork, breaking up any ice crystals that have formed.
- Return to the freezer and repeat the scraping every 30 to 45 minutes, 3 to 4 more times, until the entire mixture is a light, fluffy mass of ice crystals.
- Serve in chilled glasses or bowls straight from the freezer.
Kitchen note
Almond milk's low fat is actually an advantage here — it forms lighter, flakier ice crystals when scraped than a dairy or coconut milk granita would, which is exactly the texture you want.
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