Salted Caramel Cold Brew Granita with Espresso Drizzle

How to Make Salted Caramel Cold Brew Granita with Espresso Drizzle

1. 1

   Step 1: Make the salted caramel

   In a medium saucepan over medium heat, melt the granulated sugar without stirring, gently swirling the pan until it reaches an amber color, about 6–8 minutes. Remove from heat and carefully whisk in the heavy cream and butter until smooth, then stir in the fine sea salt and let the caramel cool to room temperature; it will thicken as it cools.

   For this step

   • 1/2 cupGranulated sugar
   • 1/2 cupHeavy cream
   • 2 tbspUnsalted butter
   • 1 tspFine sea salt
   
2. 2

   Step 2: Combine cold brew base

   In a large bowl, whisk together the cold brew coffee, light corn syrup, and vanilla extract until the corn syrup is fully incorporated. Stir in about three-quarters of the cooled salted caramel (reserve the rest for serving) until blended — you want a uniformly sweetened coffee base with caramel ribbons remaining for texture.

   For this step

   • 2 cupsCold brew coffee (concentrate or strong cold-brew)
   • 2 tbspLight corn syrup (or simple syrup)
   • 1 tspPure vanilla extract
   
3. 3

   Step 3: Freeze and scrape to form granita

   Pour the coffee mixture into a shallow metal or glass baking pan and place it in the freezer uncovered for 45–60 minutes. When the edges are frozen, use a fork to scrape and fluff the ice into coarse crystals, then return to the freezer and repeat scraping every 30–45 minutes for 2–3 cycles until the granita is light and flaky, about 2–3 hours total.
   
4. 4

   Step 4: Prepare the espresso drizzle

   Shortly before serving, pull two shots of fresh espresso and let them cool slightly; if desired, warm the reserved salted caramel a bit so it pours easily, then whisk a tablespoon of caramel into the espresso for a glossy, balanced drizzle. Keep the drizzle warm (or at room temperature) so it flows over the cold granita and partially melts the crystals for contrast.

   For this step

   • 2 shotsFreshly brewed espresso (for drizzle)
   
5. 5

   Step 5: Serve and finish

   Spoon generous scoops of granita into chilled bowls or coupe glasses, drizzle with the espresso-caramel sauce and finish with a light sprinkle of flaky sea salt if you like. Serve immediately for the best flaky texture, or transfer to an airtight container and store in the freezer for up to 3 days, scraping once before serving if needed.
   

1. In a medium saucepan over medium heat, melt the granulated sugar without stirring, gently swirling the pan until it reaches an amber color, about 6–8 minutes. Remove from heat and carefully whisk in the heavy cream and butter until smooth, then stir in the fine sea salt and let the caramel cool to room temperature; it will thicken as it cools.
2. In a large bowl, whisk together the cold brew coffee, light corn syrup, and vanilla extract until the corn syrup is fully incorporated. Stir in about three-quarters of the cooled salted caramel (reserve the rest for serving) until blended — you want a uniformly sweetened coffee base with caramel ribbons remaining for texture.
3. Pour the coffee mixture into a shallow metal or glass baking pan and place it in the freezer uncovered for 45–60 minutes. When the edges are frozen, use a fork to scrape and fluff the ice into coarse crystals, then return to the freezer and repeat scraping every 30–45 minutes for 2–3 cycles until the granita is light and flaky, about 2–3 hours total.
4. Shortly before serving, pull two shots of fresh espresso and let them cool slightly; if desired, warm the reserved salted caramel a bit so it pours easily, then whisk a tablespoon of caramel into the espresso for a glossy, balanced drizzle. Keep the drizzle warm (or at room temperature) so it flows over the cold granita and partially melts the crystals for contrast.
5. Spoon generous scoops of granita into chilled bowls or coupe glasses, drizzle with the espresso-caramel sauce and finish with a light sprinkle of flaky sea salt if you like. Serve immediately for the best flaky texture, or transfer to an airtight container and store in the freezer for up to 3 days, scraping once before serving if needed.