Vegan Mexican Jumping Bean Granita, Coconut Cream & Tequila Splash

The Party starts here!  I firmly believe that any day can be a day for fun, laughter, and joy. Even though the Holiday Season has passed, I make my own happiness, be it a walk in nature, a cuddle with my pup, or a little treat when I fancy.

Inspired by the ‘Mexican Jumping Bean’ Cocktail this fuses Espresso Agave Granita with smooth Coconut Cream and Anejo Tequila Splash. The perfect way to end any meal.

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granita, mexican jumping bean, tequila recipe, coffee granita, espresso granita, sorbet

Yield: 4-6

Author: Suze Morrison

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Vegan Mexican Jumping Bean Granita, Coconut Cream & Tequila Splash

Prep time: 30 MinCook time: 5 MinInactive time: 4 HourTotal time: 4 H & 35 M

Inspired by the ‘Mexican Jumping Bean’ Cocktail this fuses Espresso Agave Granita with smooth Coconut Cream and Anejo Tequila Splash. The perfect way to end any meal.

Ingredients

• 225ml Very Strong Espresso, cooled
• 225ml Water
• 175g Sugar
• 50g Agave Syrup
• 2tbsp Coconut Cream & 50ml Anejo Tequila per serving

Instructions

1. Add the water, sugar and agave syrup to a small pan and heat over a low heat until the sugar dissolves. Bring to a boil and boil 3-5 minutes or until syrupy. Cool to room temperature.
2. Stir through your Espresso then pop in the fridge until thoroughly chilled.
3. Pour into a shallow freezer proof container and freeze for 1 hour. Using a fork, scrape the mixture from the sides inwards to break the ice crystals.
4. Continue this every hour for 4 hours, or until you have a flaky snow like texture.
5. Spoon into 4-6 glasses, top with the coconut cream and tequila splash as you serve.

https://gourmetglow.co.uk/recipes/vegan-mexican-jumping-bean-granita-coconut-cream-tequila-splash