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1
In a large bowl, stir the coffee with the sugar until the sugar is dissolved.
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2
Pour the coffee into two 9-by-13-inch glass or metal baking dishes and freeze until ice crystals begin to form around the edges, about 2 hours.
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3
Using a fork, break up the ice crystals and stir them into the middle.
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4
Continue freezing, stirring and scraping every 30 minutes, until the granita is thoroughly frozen and the ice crystals are fluffy, about 2 hours longer.
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5
In a large bowl, mix 1 cup of the coffee with the gelatin and let stand for 1 minute.
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6
In a saucepan, bring the remaining 3 cups of coffee to a boil over moderate heat.
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7
Add the hot coffee and the sugar to the bowl and stir until the gelatin and sugar are completely dissolved.
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8
Pour the mixture onto a 11-by-17-inch rimmed baking sheet and let stand at room temperature until just beginning to set, about 15 minutes.
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9
Carefully transfer the baking sheet to the refrigerator and chill the jello until firm, about 3 hours.
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10
Using a ruler and a sharp knife, cut the jello into small cubes.
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11
Gently loosen the cubes from the baking sheet with a spatula.
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12
Cover and refrigerate.
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13
In a small saucepan, warm the condensed milk with the cinnamon.
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14
Pour the warm milk into a small pitcher.
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15
Spoon a generous 1/2 cup of granita into glasses or ramekins.
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16
(If you have room in your freezer, you can do this a few hours ahead.)
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17
Top the granitas with 1/4 cup of jello squares and 2 tablespoons of the cinnamon milk and serve at once.
