With summer in full-swing, we know iced coffees are high-up on the summer drink list. But why not elevate it just a liiiiitle bit, and turn that iced coffee into vietnamese iced coffee… and then into an espresso chia granita. Sounds unbelievable, right? Nope, you can definitely make it too! Check out the recipe below.
1 c espresso
2 Tb sugar
1 tsp vanilla
½ c milk (or non-dairy alternative)
2 Tb chia
2 Tb sweetened condensed milk
1/3 c sweetened condensed milk
Mix the chia seed with the sweetened condensed milk and water until uniform. Pour into two glasses and let sit overnight.
Mix the sugar and vanilla with the espresso until dissolved.
Pour into a pan and set in freezer. Mix with fork every 30 minutes until completely frozen. It should resemble a coarse snow.
Spoon the sweetened condensed milk over the chia pudding, dividing it among the two glasses.
Top each of the glasses with the espresso granita. Serve immediately.