Irish Coffee Granita
1 ¼ cups fresh brewed espresso (I used Nespresso Robusta Uganda pods)
¾ cup Irish whiskey (I used Jameson Caskmates Stout Edition)
½ cup lightly packed brown sugar (or demerara if you have it)
lightly whipped cream to top
Brew the espresso, add sugar, and stir until dissolved. Stir in whiskey and pour into a freezer safe baking dish.
Let freeze uncovered for two hours, then scrape/break up the ice crystals with a fork. Cover and let freeze completely, another two hours or overnight.
Fluff the ice crystals with a fork again before serving. Spoon into bowls and top with lightly whipped cream.