|3||cups freshly brewed strong hot coffee|
|2||tablespoons coffee flavored liqueur, such as Kahlua or Tia Maria, to taste|
|Pinch of ground cinnamon (optional)|
|1/2||cup heavy cream, lightly whipped (for garnish)|
1. In a medium bowl, combine the coffee and sugar, stirring to dissolve the sugar. Stir in the liqueur and cinnamon, if using. Let cool to room temperature.
2. In a 9-by-13-inch metal or glass baking pan, pour the coffee mixture. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for 1 to 1 1/2 hours or until the mixture is partially frozen. Use the tines of a fork or small spoon to scrape the ice around the edges into the center. Return the pan to the freezer. Every 20 to 30 minutes, scrape the mixture until it’s a fluffy mass of flaky ice crystals. This can take as long as 4 to 6 hours total, depending on the temperature of your freezer. (The granita is best served the day it’s made, but will keep in the freezer in a covered container for up to a few days.)
4. Spoon the granita into glasses or dessert cups. Add a spoonful of whipped cream.