Ingredients :

• Almond milk — Choose unsweetened — sweetened versions completely overpower the delicate taste of the cloves. Avoid calcium-fortified milks which sometimes leave a mineral aftertaste when heated. If you don’t have almond milk, oat milk or whole cow’s milk work just as well.
• Whole cloves — Whole, not powdered. Powder disperses everywhere and gives a taste that is too aggressive and hard to fix. Start with 2 cloves if it’s your first time. An old clove smells weaker — if yours has almost no aroma when you roll it between your fingers, it needs replacing.
• Honey — Add it after removing the pan from the heat, never during cooking — it loses its qualities and the taste flattens out. A mild honey like acacia is better than a forest honey which might dominate the spices. One teaspoon is more than enough.