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Cold Brew Granita
Coffee Slushie
Frances Largeman-Roth / TODAY
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3.5 (2 rated)

An afternoon pick-me-up gets even more energizing when it’s served up icy cold. You can pour some extra coconut milk on top for a creamier treat. And if you don’t want the caffeine, just use decaf.


    • 2 3/4 cups unsweetened cold brew coffee concentrate (such as Chameleon)
    • 1 3/4 cups refrigerated coconut milk
    • 1 3/4 cups water
    • 2 tablespoons superfine sugar
    • 1 tablespoon unsweetened cocoa powder


1. Place a 9-by-13-inch baking dish in the freezer.

2. Place all ingredients in a blender and combine until smooth. Pour the coffee mixture into the baking dish, skim off foam and return to the freezer.

3. Freeze for 11/2 hours, then remove the dish from the freezer and scrape the granita with a large fork. The mixture will be slushy; return to the freezer and scrape every 30 minutes, for about 2 1/2 to 3 hours total. The granita will have a flaky, fluffy texture.

4. Serve in cups or dessert bowls. Once frozen, you can transfer the granita to an airtight container and keep in the freezer for a week.