Caffè shakerato, Affogato al caffè, Granita di caffè

Description:
Here are three recipes in one go. Still from the Allerhande monthly magazine by Albert Heijn supermarket, so please feel free to give input and/or variations.

Ingredients:
Mostly espresso, ice (cream and cubes) and (optionally) liqueur

Directions:
Caffè shakerato - Espressoshake
Pour a cup of hot espresso - optionally sweetened - in a coctail shaker which is filled, half-full, with ice cubes (or use a clean jam jar with the lid). Shake the espresso for about 30 seconds. Through the fast cooling, a creamy, foamy and ice cold espresso is formed.
Pour the 'shakerato' through a sieve in a cooled martini- or coctail glass. Even better, put a slice of lemon zest or a hint of coffee liqueur with the ice cubes. It can also be served as coctail, with a hint of vodka and a ring of basterd sugar around the glass rim.

Affogato al caffè - Ice cream with espresso
Scoop a big ball of vanilla ice cream in coffee cups or bowls. Chocolate or cinnamon ice is also a good idea. Those who prefer may quickly pour a hint of grappa, almond or coffee liqueur into the hot espresso. This can also be served on the table, the espresso and liqueur in a coctail glass, next to the crushed ice. Or use caffé oretto: espresso where a small amount of liqueur is stirred in.

Granita di caffè - Espresso-ice
Pour a bit of sugar in about 250 ml hot espresso and let this sweet espresso cool down in a shallow metal container or a freezer box. Put the container in the freezer and stir the espresso every hour with a fork, until after 5-6 hours a nice mass of the fine ice crystal forms (= granita). Scoop the granita in the glasses. Quick version: scoop crushed ice cubes into solid glass cups and pour the cooled sweetened espresso.