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Pour the coffee into a small pan, add the cinnamon, cloves and sugar and heat gently until it comes to a simmer.
Leave to simmer for five minutes, until the sugar dissolves and the mixture starts smelling fragrant.
Take off the heat, leave to cool completely, then strain into a shallow, freezer-friendly container.
Freeze the mixture for an hour, then mix it with a fork and return to the freezer for 20-30 minutes.
Mix again to break up the ice crystals, then repeat this process two to three times more, until you have lots of crystals.
Lightly whip the double cream with a pinch of flaky salt.
To serve, spoon the granita into small glasses and top each one with a dollop of cream.