Gourmet Grind Recipe

Make syrup

Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Add the split vanilla bean (seeds and pod) or 1 tsp vanilla extract and the 3 lightly crushed cardamom pods. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 3–4 minutes to infuse flavor.

Remove from heat and let steep 10 minutes. If you used a vanilla bean, remove and discard the pod and the cardamom pods (or strain syrup through a fine mesh). Cool slightly before using. Syrup will keep in the refrigerator up to 1 week.

Prepare espresso

Grind 18–20 grams (about 0.03 cups) of dark-roast espresso beans to a fine espresso grind. Brew a double espresso (about 60 ml) using an espresso machine or Moka pot. If using an alternate method, produce a strong 60 ml concentrate. Transfer espresso to a warmed 8–10 oz cup.

Stir in one teaspoon of the prepared vanilla-cardamom syrup (adjust to taste) into the hot espresso until fully combined. Taste and add more syrup if desired (up to 2 tsp).

Steam and texture milk

Pour 1 cup whole milk into a cold pitcher. Steam with a steam wand until milk reaches 60–65°C (140–149°F) and has a silky microfoam. If you don't have a steamer, heat milk to just under simmering (about 60–65°C/140–149°F) and froth with a hand frother until you get approximately 1/4 cup of stable foam.

Hold back foam with a spoon and pour the textured milk into the espresso, filling the cup to about 3/4 full, then spoon the remaining foam on top to create a 1/4-inch foam cap.

Lightly sprinkle a pinch of fine sea salt across the foam to heighten sweetness and complexity.

Dust with 1/8 teaspoon ground cinnamon and finish with 1 teaspoon dark chocolate shavings over the foam.

Serve immediately with an optional extra sachet of syrup on the side.