Ingredients :

• Dried bay leaves — Use the classic bay leaves you use for stews. Fresh if you have them in the garden, dried otherwise — both work. Avoid crumbled leaves or powder: they pass through any sieve and you’ll end up drinking something cloudy. Five whole leaves is the right amount for a present taste without being overwhelming.
• Cinnamon stick — A real stick, not powder. Powder disperses in the liquid, doesn’t filter well, and leaves an unpleasant grainy texture at the bottom of the cup. Ceylon cinnamon — the thin, light one that rolls in light layers — is sweeter and less astringent than Cassia (the thick dark log). If you have a choice at the supermarket, go for Ceylon.
• Honey — Optional, but it softens the flavor without masking the aromas. A teaspoon is enough. Acacia honey to stay discreet, lavender honey if you want something more floral. Important: add it to the cup, never to the pot — the heat of cooking destroys some of its properties.