Ingredients :

• Whole cloves — Whole, not powdered — that’s important. Powder turns bitter too quickly and passes through the filter. Whole cloves release their oils progressively, and you stay in control. Those from Madagascar have a more floral and soft aroma; those from Zanzibar are more intense and woody. Both work perfectly. Four to six cloves per glass is plenty.
• Water — Tap water does the job fine if it’s neutral where you live. If you have hard water with a strong taste, filtered water gives a cleaner result. Clove aromas are delicate — no need to make them fight with chlorine.
• Optional spices (cinnamon, ginger, cardamom) — No obligation, but if you want to go further: half a cinnamon stick, two or three slightly crushed cardamom seeds, or a thin slice of fresh ginger. Add them at the same time as the cloves to the cold water. Ginger brings heat, cardamom a note that is almost floral and peppery at once.