Ingredients :

• The coffee — It needs to be strong. Really strong. A well-packed moka pot, a double espresso, a very concentrated filter coffee — any method works, but a light coffee will be drowned out by the egg yolk and you’ll taste almost nothing. If you have a moka pot, use it. It’s the ideal format for this.
• The egg yolk — Use fresh eggs, ideally from free-range hens — the yolk is more orange, more flavorful, and the difference is visible to the naked eye. A well-whisked fresh yolk smells slightly like butter. A low-end industrial egg will produce a duller foam and a much less interesting result.
• The honey — Not the industrial plastic-bottle honey that tastes like sugar. A flower honey that’s a bit thick, with character. Chestnut honey is excellent here — it brings a slight bitterness that complements the coffee well. A level teaspoon is more than enough.
• Fresh ginger (or cinnamon) — Freshly grated ginger is significantly superior to the powder — it tingles slightly at the end of the sip, like a little heat signal in your chest. Cinnamon gives something softer, more wintery. It’s up to you depending on your mood. Both work, but don’t put them together — they overpower each other.