Ingredients :

• Cinnamon stick — The stick is far better than powder here. It releases its aromas slowly during cooking without making the tea cloudy or grainy. A teaspoon of ground cinnamon works in a pinch if you don’t have any, but the stick gives a much rounder and more gradual flavor. If you have the choice at the store, go for Ceylon cinnamon rather than Cassia — it’s milder and less aggressive over time.
• Whole cloves — Four or five, no more. It’s a powerful spice and if you use too much, the whole tea shifts into medicinal territory. Whole, they diffuse gradually without overwhelming everything else. Avoid powder here — it gives a very direct bitterness and makes the tea difficult to strain cleanly.
• Dried bay leaves — Classic bay laurel, the kind you use for your stocks. Two or three leaves are enough. Dried ones are better than fresh for this preparation — their taste is woodier, less herbaceous, and they infuse more consistently in hot water.
• Honey or lemon (optional) — If the bitterness of the clove remains present at the bottom of the cup, half a teaspoon of honey softens it without masking the spices. Lemon brings a little acidity that lifts the whole thing and gives a sense of lightness. One, the other, or both — it’s up to you depending on your mood.