Often coffee granitas, especially those made with espresso contain up to a full cup of sugar. I've added only three tablespoons of sugar to mine; start with that and add more if you prefer yours sweeter. Just keep in mind the Kahlua is sweet as well.
This easy frozen dessert is a great way to end a meal on a hot night (we are still hitting the triple digits here in Dallas).
1 3/4 cups espresso
3 tbsp sucanat or cane sugar, or more to taste
2/3 cup heavy cream
3 tbsp Kahlua
Brew the espresso and stir in the sucanat or cane sugar until dissolved. Taste and add more sugar, if desired. Allow the espresso to come to room temperature, then pour it into an 8 inch square freezer proof dish.
Freeze for about 35-45 minutes or until the edges begin to firm up. Remove and break up the ice crystals. I like to move the harder pieces from the corners toward the center of the dish. Return to the freezer for another 30-40 minutes.
Remove and break up the ice crystals again. Repeat this process a few more times until you have a nice fluffy mixture of small frozen ice crystals. This will take 3-4 hours depending on your freezer.
Just before you serve the granita, pour the cream into a small bowl. Whip until it begins to form peaks. Take care not to over-beat otherwise the cream might separate and you'll end up with butter.
Stir the Kahlua into the whipped cream. Divide the cream and coffee granita between 4 glasses or small bowls and serve immediately.