Carajillo Granita

It’s never not a good idea to have a little something sweet at your fingertips when you’re like, “I need a pick-me-up after this dinner,” or “Help! I’m not trying to become one with my couch yet!” When summer hits, it’s a game changer. Imagine having that sweet treat right in your freezer, just chillin’, waiting for you and your spoon. Enter the Carajillo Granita — it’s like Italian shaved ice plus a perfect balance of sweet, spicy and a little coffee flavor , all in one. 

The Carajillo, in its cocktail form, has a history that started in Spain, but has since trotted the globe, leaving mesmerized fans like me everywhere. In Mexico City, where I just spent the first half of the summer, it’s especially popular.

This cocktail blends espresso and a Spanish liqueur called Licor 43 that’s sweet and spicy in the sense of cinnamon, vanilla and maybe a little orange zest. It’s a little herbaceous. You shake these two liquids plus some ice, and the friction aerates so much that it gets super frothy, almost creamy at the top. Overall, it’s an incredibly simple cocktail reminiscent of an espresso martini, but less boozy and better for any time of the day. 

Because there’s no way to authentically re-create the creamy froth from the cocktail, I like to pair this with whipped cream, so you’ll notice a certain dairy in the ingredient list of my recipe below, which when served in a glass, reminds me of the iconic Espresso Granita at Zuni Café. But on that note, I don't call for espresso, because my house is not a café and I don’t own an espresso machine. However, I call for cold brew, because it’s strong enough to counter the sweet liqueur and is readily available, just as this icy sweet treat will be in your freezer.

RELATED: Additional recipes in the summer issue:

Kholodnyk (cold borshch) by Anna Voloshyna

Mater Sandwiches by Becky Duffeett

[tasty-recipe id="10513"]