1 cup heavy cream
3 tablespoons honey or to taste
2 Caffe di Artisan coffee pod
1 cup water
2 tablespoons whiskey
1. In a bowl, mix together heavy cream and honey. Taste and adjust the sweetness as needed. It should be mildly sweet.
2. In another bowl, mix together coffee, water and whiskey.
3. Cover and place the two bowls in the freezer for an hour and half. Every 30 minutes stir it well with a fork to break up any crystals.
4. Scrape and scoop the coffee granita into a serving glass. Top with a scoop of heavy cream mixture and serve immediately.
Notes: If you leave the granita in refrigerator for more than 2 hours, then let it sit on the counter for 15 minutes before scooping.