I love mochas.  I love almost anything coffee really.  But right now, I’m diggin’ on this pomegranate mocha.  My dad brought me a full brown paper grocery bag full of pomegranates from his neighbor’s tree.  We love to eat them, and make some pomegranate jelly, but I still had some left…so this is what happened with them.

For the Mocha:

pomegranate syrup to taste (recipe follows)

1 shot espresso (feel free to use instant here if you’re not a purist)

8 oz milk (your favorite kind: whole, non-fat, almond, etc…)

1 Tablespoon cocoa powder

Heat your milk and use a steamer, milk frother, or blender (careful with this one) to froth up your milk. 

Add your espresso shot and cocoa powder to the milk and mix well. 

Then add your desired amount of pomegranate syrup.  This will depend on how sweet you like things.  I do 2-3 tablespoons of syrup per cup. Start small, taste, add more until you get where you like it.

Mix and enjoy.  You can add whipped cream to the top if you like your mochas that way.

Pomegranate Syrup:

1 cup water

3/4 cup sugar

1 cup pomegranate seeds

This is pretty much a simple syrup, I just like mine less sweet so I don’t use the typical 1:1 ratio of water to sugar.  Put the sugar and water in a saucepan and heat until the sugar dissolves and it starts to thicken to a syrup consistency.  This usually takes me less than 10 minutes.  When you see little bubbles around the edge your probably close.  Remove from heat and add pomegranate seeds. 

Let cool. 

Pour the whole contents in a blender and blitz it up.  Then strain out any remaining seed chunks.  Keep in a jar in the fridge for up to two weeks.