Ingredients :

• Whole milk — Go for whole milk, not semi-skimmed. The difference in taste is real — creamier, rounder, and it holds heat better. If you are lactose intolerant, a neutral oat milk works very well without ruining the flavor.
• Cinnamon — Here, everything changes depending on what you use. Ceylon cinnamon — sold in thin sticks that crumble easily between your fingers — is sweet, slightly floral, almost delicate. Cassia cinnamon, the kind found in most supermarket jars, is stronger and more pungent. For daily use, Ceylon is worth the detour. You can find it in Asian or organic grocery stores, often cheaper than in big supermarkets.
• Honey — An acacia or wildflower honey, liquid, so it dissolves effortlessly in the warm milk. Avoid powerful honeys like chestnut — they completely overpower the cinnamon. One teaspoon is enough.
• Cardamom (optional but powerful) — A pinch of ground cardamom completely transforms the aromatic profile. It becomes almost like a homemade chai. Not mandatory, but if you like spices, try it at least once.