Ingredients :

• Whole cloves — Use them whole, not powdered. Powder creates a cloudy, bitter infusion far too quickly. Count between 5 and 7 cloves for 250 ml of water — any less and you won’t get much; any more and it becomes aggressive. Choose dark, shiny cloves, not gray and dry ones: dull cloves have lost most of their essential oils.
• Water — Filtered if possible. Highly chlorinated tap water interferes with the delicate spice aromas. No need for overpriced mineral water — just avoid water that smells like a public swimming pool.
• Honey (optional) — If you are sweetening it, use a liquid honey with character — like acacia or mountain honey. A small teaspoon is enough. Avoid overly floral honeys that compete directly with the cloves.
• Lemon (optional) — A thin slice or a squeeze of juice. It cuts the bitterness slightly and adds freshness. For guests, a floating slice in the cup looks polished with zero extra effort.