Cafe sua da, recast as granita

When the thermometer and the humidity are equivalent numbers, only iced coffee will do.  My iced coffee of choice throughout the summer is a Vietnamese cafe sua da, or coffee & chicory dripped over sweetened, condensed milk.  It’s a summertime knockout, delivering a belly-cooler along with enough caffeine to shake off any mid-July induced tropical lassitude.

As of late, I’ve taken to pouring cafe sua da into a shallow bowl and freezing it, with intermittent stirring and scraping, to make granita.  Layered in a glass with a little whipped cream, it’s cafe sua da dressed up for a party.

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