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Warm Brussels Sprout Salad with Pomegranate
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Make chocolate syrup by placing 1/4 cup cocoa, 1/4 cup granulated sugar, 1/2 cup water and 1/2 tsp. vanilla extract in a small pot. Set over medium heat and bring to a simmer. Whisk and simmer 1 minute, until smooth syrup is created. Transfer syrup to a heatproof jug or jar.
Place 1 1/2 to 2 cups milk in a second small pot set over medium heat. Heat milk until to just below a simmer. Whisk milk as its heat to make it foamy on top. You could also warm the milk with the steam wand of your espresso machine. Pour 1 to 2 ounces of freshly brewed espresso in each of 2 coffee cups. Now add 2 Tbsp. of the chocolate syrup to each cup. Top up each coffee with the hot milk.
Pipe or spoon whipped cream, to taste, on top of each café mocha. Drizzle with a little chocolate syrup if you wish, and enjoy. Cover and save leftover syrup for another time, storing it in the refrigerator.
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