Espresso Granita with Chai Whipped Cream

Anyone who knows me well knows that I am a chai tea girl, through and through. I’ve always got one in my hand. It’s usually hot, yes, even in the summer, but occasionally it’s icy and sometimes even frozen. I can never grow tired of my sweet, sweet chai.

I make a batch of chai concentrate weekly and keep it in the fridge. In the mornings, I add a glug of maple syrup to the bottom of a coffee mug, and steam my milk alongside. It’s never a bad day when it starts with chai.

Coffee Granita with Chai Whipped Crema

I was wrapping up some work on my second cookbook (<–non-chalant pre-order link!) a few months ago, and wanted a little something to spruce up a small batch of banana muffins. I had the idea to stir my beloved chai spices into some whipped cream. One lick of the spoon, and I knew we would walk off into the sunset together forever–me and my chai whipped cream.

There’s nothing I wouldn’t put this whipped cream on.

Dirty Chai Granita

First up: espresso granita.

Have you heard of a ‘dirty’ chai at Starbucks? They stir a shot of espresso into a hot chai. The flavor combo is perfecto. But a frozen dirty chai? Another walk-on-the-beach sunset, romantic moment for me.

Meet my soul mate, chai whip:

Chai whipped cream

Creamy coffee granita

Yield: 2

Espresso Granita + Chai Whip

Espresso Granita + Chai Whip
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • Chai Whip:
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • pinch of ground cloves
  • 2 tablespoons powdered sugar
  • Espresso Granita:
  • 1 1/2 cups hot espresso
  • 2 tablespoons granulated sugar

Instructions

  1. Whip the heavy cream in a clean, cold bowl. It helps to chill the beaters, too.
  2. Once soft peaks have formed, beat in the spices and sugar.
  3. Cover and store in the fridge for at least 30 minutes.
  4. Meanwhile, combine the hot espresso and sugar. Whisk very well to dissolve the sugar.
  5. Pour into a metal loaf pan, and place in the freezer.
  6. Scrape the espresso mixture every 30 minutes for 2-3 hours with a fork to 'fluff' up the ice crystals.
  7. Serve the granita with scoops of the chai whipped cream on top.