Almond coffee over ice with espresso granita

Ingredients

Espresso granita:

• Coffee beans – Brazil single origin;
• 75ml hot espresso;
• 10 g caster sugar;
• 1 tsp lemon juice.

To make the espresso granita (preparation time: 1 hour):

• Take 75 ml espresso (hot), 10 g caster sugar and 1 tsp lemon juice.
  
• Whisk ingredients together and pour into a very shallow tray.
  
• Place in freezer and after 20 mins stir to break it up and create crystals.
  
• Do this every 20 mins until you’ve got a light, fluffy granita.

Almond overice:

• 30ml almond drink;
• 6 ice cubes;
• Squirty cream to taste;
• Espresso granita to taste.

To make the almond coffee over ice:

• Pour the cold almond drink into the LatteCrema carafe.
• Place 6 ice cubes in a glass and brew a cappuccino over them.
• Holding the canister vertically, add squirty cream to taste.
• Sprinkle the granita over the drink to taste.