Chai Latte Granita

two chai latte granitas over head

Chai Latte Granita! I made a series of granitas for the 2018 July issue of Feast Magazine.

Ice cream, popsicles, and snow cones are all essential summer treats, yet the most refreshing and easy-to-assemble might be a granita. The Italian dessert is made by puréeing ingredients (usually fresh fruit, herbs and spices) in a blender until smooth, and then evenly spreading it across a sheet pan before freezing, stirring, and then freezing it again. The final result is coarse – or grainy, thus the name – ice crystals. If you’re looking for something stronger to enjoy poolside, you can easily add a shot of your favorite wine or spirit before the initial freeze.

In the following pages we’re sharing 10 recipes – five non-boozy granitas, plus five modifications to those base recipes for cocktail versions. These recipes make the most of fresh summer produce, including strawberries, peaches, and blackberries, resulting in refreshing frozen treats to cool down hot summer days.

I’ve never been a coffee drinker, but I love chai lattes; this creamy chai granita is another way to get my fix.

Before you get started

Make sure you have a large metal baking pan (a 13-by-9-inch pan is ideal) to ensure your granita freezes quickly and evenly. If you forget to stir and scrape the granita, let the mixture sit at room temperature for about 10 to 15 minutes to slightly thaw, and then mix and repeat the preparation process.

Ingredients for Granitas:

  • chai concentrate
  • milk or non-dairy milk substitute
  • vanilla extract
  • ground cinnamon (for garnish)
  • fresh whipped cream (for garnish)

Ingredients for Granita Cocktails:

  • chai concentrate
  • milk or non-dairy milk substitute
  • vanilla extract
  • Irish cream liqueur
  • ground cinnamon (for garnish)
  • fresh whipped cream (for garnish)

How to make non-alcoholic Granitas:

1. In a large glass bowl, add first 3 ingredients and stir to combine.

2. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer. Freeze overnight.

3. Using the back of a fork, scrape and stir before serving. Garnish with cinnamon and whipped cream if desired; serve.

How to make Granita Cocktails:

1. In a large glass bowl, add first 4 ingredients and stir to combine.

2. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer. Freeze overnight.

3. Using the back of a fork, scrape and stir before serving. Garnish with cinnamon and whipped cream if desired; serve.

Other Granitas to Try:

chai latte granita in cups
chai latte granita showing detail of the ice shavings
two chai latte granitas close up and overhead
two chai latte granitas over head

Chai Latte Granita

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Course: Drinks
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Freeze time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 drinks
Author: Amanda Wilens

Ingredients

Granita: Non-alcoholic Version
  • 2 cups chai concentrate
  • 2 cups milk or non-dairy milk substitute
  • 2 tsp vanilla extract
  • sprinkle ground cinnamon for garnish
  • fresh whipped cream for garnish
Granita: Cocktail Version
  • 2 cups chai concentrate
  • cup milk or non-dairy milk substitute
  • 2 tsp vanilla extract
  • ¾ cup Irish cream liqueur
  • ground cinnamon for garnish
  • fresh whipped cream for garnish

Instructions

Granita: Non-alcoholic Version

  • In a large glass bowl, add first 3 ingredients and stir to combine.
  • Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer. Freeze overnight.
  • Using the back of a fork, scrape and stir before serving. Garnish with cinnamon and whipped cream if desired; serve.

Granita: Cocktail Version

  • In a large glass bowl, add first 4 ingredients and stir to combine.
  • Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer. Freeze overnight.
  • Using the back of a fork, scrape and stir before serving. Garnish with cinnamon and whipped cream if desired; serve.

Notes

– Cocktail v. Mocktail: since the cocktail version has alcohol, it is slightly harder to freeze. This can make it easier to be slushy, but longer to freeze versus the mocktail.
– Pan size: A shallower pan is a shorter freeze time and makes it easier to scrape out with a fork. However, a loaf pan would make it frozen solid in the middle and almost impossible to scrape directly out of the freezer.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 205mg | Sugar: 6g | Vitamin A: 198IU | Calcium: 138mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes