Mexican Chocolate Granita
Author: Chief Mixologist
  • 1/2 Cup sugar
  • 1/2 Cup unsweetened cocoa powder
  • 2 Cups water
  • 2 Tablespoons white or brown creme de cacao
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 1/2 teaspoons ground cinnamon
  1. Granita: Smooth sugar and cocoa in a saucepan; slowly pour in water, beating until smooth.
  2. Bring to a boil, stirring often.
  3. Lower heat and simmer for 5 minutes.
  4. Remove from heat.
  5. Stir in remaining ingredients.
  6. Pour into an 8 or 9" baking pan.
  7. Place in freezer; freeze until mixture is firm but not solidly frozen.
  8. Break up icy chunks with a fork.
  9. Return to the freezer.
  10. Freeze at least three hours, until frozen.
  11. Whipped Cream Topping: At serving time, in a cold bowl, with cold beaters, combine the cream, creme de cacao, and sugar.
  12. Beat on high until the cream forms soft peaks.
  13. Let the granita stand at room temperature 5 minutes, then break up with a fork.
  14. Spoon chunks into stemmed glasses.
  15. Top with whipped cream and garnish with cinnamon and orange peel, if desired.
  16. New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4
Recipe by Beverages at