Pomegranate Grenadine Iced Mocha Latte
June 15, 2021
An iced mocha latte is one of my favorite treats during the summer. The sweet combo of coffee and chocolate syrup is a fun reward on a hot day, or works to replace my morning coffee to prepare for a really tough day ahead. In this version, the addition of homemade pomegranate grenadine just makes this even more decadent and enjoyable.
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Let’s talk a little bit about pomegranates. These interesting fruits are made of a hard outer husk that is usually a pretty reddish color. Open it up, and it will be filled with plenty of juicy seeds called arils. The fruit itself has a long and storied history, dating back to at least Ancient Egypt.
In this recipe, you’ll be working with pomegranate juice to create a classic version of grenadine. This isn’t the bright red and sticky cocktail syrup you are used to, but can be used in the same way. The word grenadine even comes from the same root as pomegranate.
What You Need to Get Started
You can easily find all of the ingredients for this pomegranate iced mocha latte at your grocery store:
- Fridge: Pomegranate juice, Chocolate syrup, Milk of choice
- Pantry: Sugar, Espresso
- Equipment: Saucepan, Espresso maker
Let’s Make a Pomegranate Iced Mocha Latte
If you’ve never tried pomegranate grenadine before, you are in for a treat. This fresh-fruit version leaves behind the notoriously sickly-sweet flavor normally associated with grenadine. A pomegranate has a flavor somewhat like cranberry, pretty tart with some sweetness.
The sugar used to make the syrup creates a versatile balance, which is why grenadine is so prevalent in many cocktails. This recipe will make more than you need for this iced mocha latte, even if you have one every day for a couple weeks! Try it in some fun cocktails too.
To get started, prepare the pomegranate grenadine. You can easily make this up to three weeks in advance. In a small saucepan, stir together the pomegranate juice and sugar to combine. Bring the mixture to a boil, stirring to dissolve the sugar.
Once it’s boiling, adjust the heat to low and cover the pot. Allow the syrup to simmer for ten minutes, then uncover it and continue to simmer for an additional 5 minutes, until slightly thickened. You shouldn’t need to stir it during this time.
When it’s done, transfer the pomegranate grenadine to a jar and loosely cover it. Set the jar aside to cool. You can seal the jar and store it in the fridge once it’s room temperature. If you are using it immediately, it’s okay to just allow it to cool for a few minutes.
While the grenadine is cooling, it’s a great time to brew your espresso. I love making my iced lattes with freshly ground espresso beans and pulling my shots just before I enjoy the drink. There really is a difference you can taste in fresh, high-quality espresso.
Meanwhile, prepare your glass by filling it about halfway with ice. Then, use the bottle of chocolate syrup to trace the inside of the rim of the glass. Allow some of the syrup to drip down the sides, to create a fun drizzly pattern. If needed, add a little extra squeeze of syrup in the places you want longer drips.
You can do this before adding the ice if it’s easier to manage the glass that way. However, I found that adding the ice can sometimes smear the pretty chocolate lines inside the glass.
To begin making the mocha, combine your freshly brewed espresso in a small jar or dish with the chocolate syrup. Stir these together until the syrup dissolves into the hot espresso.
Meanwhile, add a spoonful of your homemade grenadine into the glass with the ice. I have not tried making this recipe with store bought grenadine, but if you prefer that to making your own, I suggest finding a traditional version. Liber & Co is a great brand to look for.
Add the espresso mixture into the glass with the ice and grenadine. Then top it all off with your favorite milk. I used 2% dairy milk in mine, which was rich and creamy. However, I use oat milk often in many of my iced lattes, and it works really well. If you try with a different milk alternative, let me know how it goes!
Add a reusable straw, and stir it all together. Be gentle when stirring. You want to combine the ingredients, but not disturb the chocolate drips on the side of the glass. Serve or enjoy this iced mocha immediately after preparing it.
Homemade grenadine + chocolate + coffee? Sounds like dessert for breakfast, with this pomegranate iced mocha latte!
How to Serve Pomegranate Iced Mochas
Rich coffee drinks like this are perfect for a special occasion brunch or can even be enjoyed alongside a refreshing summer dessert. This would pair wonderfully with a summer fruit bake, like a sour cherry cobbler or a strawberry rhubarb crumble.
When it comes to dessert, try making this iced mocha using decaf espresso, and serving it with cherry chocolate chip cookies or no-bake chocolate strawberry tarts. Pomegranate flavor goes so well with berries and summer fruits.
This drink is the perfect non-alcoholic companion when you are serving chocolate old fashioned cocktails. The chocolate drizzle is a great way to feel extra fancy and is included in both of these delicious drinks.
Other Coffee Bar Drinks You’ll Love
- If you prefer coffee to espresso, you’ll love this decaf cold brew with vanilla spice cream.
- A honey chestnut cafe au lait is a great way to start a rainy or cool morning.
- Raspberry white hot chocolate can be made with or without alcohol, to suit any mood.
- For something sweet with a kick, try a boozy peanut butter cup hot chocolate.
- A different type of kick, this spiced hot chocolate is made with ancho chile.
- Or try out one of these other fun ways to use your espresso machine.
Pomegranate Iced Mocha
- 1 Cup Pomegranate Juice
- 1 Cup Sugar
Pomegranate Iced Mocha
- 2 oz Freshly Brewed Espresso or strong coffee
- 1 tsp Chocolate syrup plus more for drizzling
- 1 Tbsp Pomegranate grenadine
- 5-6 oz Milk of Choice
- In a small saucepan, stir together the pomegranate juice and sugar to combine. Bring the mixture to a boil, stirring to dissolve the sugar.
- Once boiling, lower heat and cover the pot. Allow the syrup to simmer for 10 minutes. Then uncover and simmer for an additional 5 minutes, until slightly thickened.
- Transfer the pomegranate grenadine to a jar and loosely cover. Set it aside to cool.
- Fill a glass halfway with ice. The use the bottle of chocolate syrup to trace the inside of the rim, allowing some of the syrup to drip down the sides of the glass.
- In a small bowl or jar, add the chocolate syrup and espresso, stirring to combine. Pour the pomegranate grenadine over the ice into the glass.
- Add the espresso mixture into the glass, and top with your favorite milk. Stir gently, to combine without disturbing the chocolate design, and serve immediately