Ingredients :

• Unsweetened cocoa powder — Not the vending machine powder, not Nesquik. Real pure cocoa — Van Houten natural, Valrhona, or any brand that says ‘unsweetened’ on the box. The bitterness is there, but it’s sharp and clean, with a depth that the sweetened version lacks. A level teaspoon for 240 ml is enough.
• Cinnamon — Ceylon cinnamon if you can find it — it’s sweet, almost floral, very different from the cassia found in supermarkets (stronger, slightly harsh). But honestly, cassia works too. A very small pinch. Really small.
• Fresh ginger — One centimeter of grated or thinly sliced root. If you only have powder, divide the quantity by at least three — the powder is much more concentrated and the sensation can quickly become aggressive. Fresh ginger brings a slight bite and a lemony aroma that the powder simply doesn’t have.
• Milk or water — Milk — dairy or plant-based — gives a creamy texture that softens the bitterness of the cocoa. Oat milk pairs particularly well; its natural sweetness balances the ginger without covering it. Water alone is more austere, more medicinal. Valid, but less pleasant.