Pomegranate Mocha
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.
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| Servings |
serving (with leftover pomegranate syrump)
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Ingredients
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
For the pomegrate syrup
- 1 cup water
- 3/4 cup syrup
- 1 cup pomegranate seeds
Ingredients
For the mocha
For the pomegrate syrup
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Instructions
For the mocha
- 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.
For the pomegranate syrump
- 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.
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