Coffee Granita

Combine coffee, sugar, coffee liqueur and vanilla and stir until sugar dissolves. Pour into 9 x 13 pan and place in freezer for 1 hour, until mix starts to become slushy around the edges. Rake with fork to break up crystals and put pan back in freezer. Every 30 minutes, rake the mix until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. Spoon the granita into bowls and top with a dollop of whipped cream (see recipe below).

Coffee 3 c strong, hot, brewed coffee (use 4 c water and 1/2 c ground coffee)
Sugar 3/4 c
Liqueur 2 tsp Tia Maria or other
Vanilla 1 tsp