In a small pot over low heat, bring together coffee, brown sugar and a pinch of salt. Stir to dissolve the salt, just lightly simmering until the sugar crystals dissolve into the coffee.

Allow to cool completely then pour into a freezer-safe container.

If you’re planning on finishing the entire granita in one serving, you don’t need a lid. If you plan to keep some for more than one use, use a container with a lid.

Pop the container with the coffee into the freezer, with no lid. Set a timer for 1 hour.

Once the timer goes off, remove from the freezer and using a fork, scrape the ice crystals around so to prevent it from forming a giant ice cube.

Put it back in the freezer and set another 1 hour timer. Do the same every 1 hour over the course of 8 hours, scraping and mixing the ice around gently so as to disrupt any large formations.

It’s done once the ice is flakey and the texture of shaved ice. Once it’s done, you don’t have to keep scraping and mixing it. Just put a lid on the container and keep in the freezer until ready to serve.

Empty a container of thickened cream, or heavy whipping cream, into a medium mixing bowl along with cinnamon and vanilla. Whisk for a few minutes until stiff peaks form. Once they do form, careful not to over mix. Set in the fridge until ready to serve.

Using a small, clear glass, fill with brown sugar coffee granita and top with a tbsp of cream. Dust with cinnamon and enjoy straight away.