Combining coffee and dessert into one...why not?! This sweet, chilled dessert is a delicious pick me up after a hearty meal. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
While hot, stir sugar into coffee until dissolved. Cool to room temperature. Add the cinnamon & stir.
Pour coffee mixture into a 8 x 8 inch baking pan - glass, ceramic or metal will all do. Place in freezer. After about 30 minutes, or when ice crystals start to form on the edges of your pan, stir the mixture with a fork. Return to freezer.
Continue stirring every 30 minutes, breaking up ice crystals with your fork. After about 3 hours, you should have a fluffy pile of coffee-infused, caramel-colored icy deliciousness. Keep in freezer until ready to serve.
Just before serving, whip the cream until slightly thickened and soupy. Sprinkle in sugar and add vanilla. Continue whipping until soft peaks form.
To serve: place a large spoonful of whipped cream in the bottom of a dessert glass. Top with a generous scoop of granita. Add another spoonful of whipped cream on top for a pretty layered effect. Top with dark chocolate shavings.