Grounded By Josh Phelps Recipe

Brew

Brew two shots of espresso (about 50–60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee (concentrated) using Aeropress or Moka pot. Keep it hot.

Add 60 ml hot water to the espresso to open the flavor and yield a slightly larger base that balances milk (this creates an Americano-style base but keeps espresso intensity). Stir gently.

Steam and Froth

Pour 200 ml whole milk into your steaming pitcher. Steam until milk reaches about 60–65°C (140–150°F) and microfoam forms. If you don't have a steamer, heat milk on the stove until steaming (do not boil) and froth vigorously with a handheld frother for 20–30 seconds. Reserve roughly 20 ml of the thick foam separately for topping.

Swirl the steamed milk to integrate liquid and microfoam; set aside the reserved foam for garnish.

Season the Base

In the serving cup, add 15 ml vanilla syrup and 7 ml hazelnut syrup. Sprinkle the 1/4 tsp ground cinnamon into the syrups and stir briefly to combine — warming the syrups slightly with a spoon helps them dissolve.

Pour the hot espresso-and-water base into the cup over the syrups. Stir once to fully incorporate flavors.

Slowly pour the steamed milk into the coffee base, holding back the thickest foam with a spoon. Aim for a smooth layered integration so the drink is silky rather than foamy-dominant.

Spoon the reserved 20 ml milk foam on top to create a small dome.

Grate or shave a small amount of dark chocolate over the foam (about 1 tsp) and dust lightly with cocoa powder if desired. Finish with an optional pinch of flaky sea salt to heighten the chocolate-hazelnut notes.

Serve immediately while hot.