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A starting point. You will find your own best recipe.

1. Take 15–20 g of cacao and chop or shave it.
2. Heat 150–200 ml of water until it is hot but not boiling, about 160–175 °F / 70–80 °C, to keep its full flavour and aroma.
3. Add spices and a pinch of salt, which makes the cup richer: cinnamon, cloves, nutmeg, ginger, orange peel, vanilla or chili. One, several or none.
4. If you like, a little honey or another sweetener to balance the natural bitterness.
5. Blend so everything comes together and the flavour opens up. A blender works best; a milk frother works too.