Coffee and almond milk granita

Coffee and almond milk granita

SERVES 8
TIME 30 minutes, plus about 14 hours to steep and freeze

Ingredients
1 1/2 cups whole unblanched almonds
3 cups milk
2/3 cup sugar, divided
2 1/2 cups freshly brewed coffee

Directions
1. Preheat oven to 350°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.

2. Meanwhile, heat milk in a saucepan over high heat until hot. Stir in hot almonds and 1/3 cup sugar; let cool. Chill, covered, at least 8 hours or overnight.

3. Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.

4. In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping sides of pans to create larger granita flakes. Return pans to freezer until completely frozen, about 4 hours.

5. Chill 8 bowls. Remove pans from freezer 5 to 10 minutes before you want to serve granita. Using a fork, scrape tops of granita to break into flakes. Spoon about 1/2 cup coffee granita into each chilled bowl and 1/2 cup almond milk granita alongside.

Make ahead: Up to 4 days.

PER SERVING 266 cal., 54% (144 cal.) from fat; 7.9 g protein; 16 g fat (3.2 g sat.); 26 g carbo (2.7 g fiber); 49 mg sodium; 13 mg chol.

Serve with Anam Cara Nicholas Estate Pinot Noir 2007 (Chehalem Mountains)