A sweet, potent slush inspired by the shaved coffee ice served at Tazza d'Oro coffee bar in Rome.
Servings: 12 - 16
- 2 cups water
- 1/2 cup sugar
- 1 cup freshly brewed coffee, brewed with 6 tablespoons ground coffee
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, lightly whipped
In a small saucepan over medium heat, combine 1 cup of the water with the sugar and cook, stirring, 2 to 3 minutes, until the sugar has dissolved. Transfer to a container, cover and refrigerate for 1 1/2 to 3 hours, until chilled. Add the brewed coffee, vanilla extract and the remaining 1 cup water, stirring to combine. Transfer to a 9-by-13-inch metal pan or freezer-proof container. Freeze for 3 to 4 hours, stirring and scraping the mixture every 30 to 40 minutes (at first with a fork and later with a spatula) to achieve a grainy consistency. To serve, divide among chilled bowls or glasses and top each serving with a small dollop of lightly whipped cream.
Adapted from "The Joy of Coffee" by Corby Kummer (Houghton Mifflin, revised 1997).
Tested by Libby Copeland.
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