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Coffee Granita
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4.5 from 6 votes

Kicked-up Coffee Grantia with Baileys and Kahlua

Coffee Granita with strong coffee and kahlua on the bottom, and slightly sweet and creamy cream and bailey's on the top. Its just plain heavenly.
Course Drink
Cuisine Canadian
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 4 cocktails
Calories 352kcal
Author Julie & Debbie


  • 2 cups Half-and-Half Cream (or whatever milk)
  • 1 Vanilla Bean
  • 4 oz Baileys Irish Cream (or Carolyns)
  • 4 cups good Strong Coffee
  • 4 oz Kahlua


  • Make your strong coffee and set aside in a large glass container to cool. Its best if the container is large so that the coffee is in a thin layer. It will freeze faster this way.
  • Add the cream to a freezer proof container. Glass works well.  Scrape out the insides of the vanilla bean and add it to the cream. Mix it up well with a wisk till all the sticky vanilla breaks apart.  Add the Baileys and stir!
  • Add the Kahlua to the cooled coffee and stir.
  • Put both containers in the freezer and set a timer for 45 min.
  • In 45 mins, take the containers out and scrape them with a fork or move them around a little. Then put back in the freezer and set the timer for 45 mins again.  Keep repeating this until both the coffee and the cream are good and slushy.
  • Fill up a glass with the coffee slush first and top with the cream slush and serve.


Serving: 1cocktail | Calories: 352kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 56mg | Potassium: 273mg | Sugar: 19g | Vitamin A: 430IU | Vitamin C: 1.1mg | Calcium: 132mg | Iron: 0.1mg