Café de Olla Granita

Café de Olla Granita
Makes:
12
Prep Time:
20
minutes
Total Time:
280
minutes
Vegetarian
Granita is a wonderful semi-frozen iced dessert originally from Sicily, but now popular in many places. In this Café de Olla Granita recipe, cinnamon and cloves add extra flavors. This is a perfect choice for a special occasion dessert and it is easy to make.

In this recipe:



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Ingredients:

  • 6 cups water
  • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 4 medium cinnamon sticks
  • 1/4 teaspoon anise seeds (optional)
  • 2 whole cloves (optional)
  • 3 to 4 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • Whipped cream
  • Ground cinnamon

Directions:

COMBINE water, sweetened condensed milk, cinammon sticks, anise and cloves in medium saucepan. Heat over medium-high heat, stirring occasionally, until boiling. Reduce heat to low; cover. Cook for 15 minutes. Remove from heat; stir in coffee granules until dissolved. Cover; steep for 5 minutes.

STRAIN coffee mixture through a fine sieve into 13 x 9-inch baking pan; cover with plastic wrap. Freeze for 4 to 5 hours, stirring every hour to break up ice crystals, until slushy. Serve in individual glasses; serve with dollop of whipped cream. Sprinkle with cinnamon.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Café de Olla Granita

    Ingredients

    • 6 cups water
    • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 4 medium cinnamon sticks
    • 1/4 teaspoon anise seeds (optional)
    • 2 whole cloves (optional)
    • 3 to 4 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
    • Whipped cream
    • Ground cinnamon

     

    Directions

    COMBINE water, sweetened condensed milk, cinammon sticks, anise and cloves in medium saucepan. Heat over medium-high heat, stirring occasionally, until boiling. Reduce heat to low; cover. Cook for 15 minutes. Remove from heat; stir in coffee granules until dissolved. Cover; steep for 5 minutes.

    STRAIN coffee mixture through a fine sieve into 13 x 9-inch baking pan; cover with plastic wrap. Freeze for 4 to 5 hours, stirring every hour to break up ice crystals, until slushy. Serve in individual glasses; serve with dollop of whipped cream. Sprinkle with cinnamon.

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