by Caitlin Saniga
- 1/2 cup strong espresso coffee, chilled
- 2 cups milk
Stir together the espresso and milk in a large glass bowl. Cover and freeze for 6 hours or overnight. Chill small bowls or cups in the freezer as well.
To serve, scrape the granita with a fork. Scoop the icy shavings into the chilled bowls or cups. Serve immediately.
Makes 6 small servings.