In a large pot, combine the Atmeet powder, milk (or almond milk if you prefer a non-dairy version), and water. Make sure to stir well to remove any lumps.
Add a pinch of salt to the mixture. Salt not only enhances the flavor but also balances the sweetness we will introduce later.
Drop the cinnamon sticks into the pot. This imparts a delicate, warm spice that pairs wonderfully with the creamy Atmeet.
Place the pot on the stove and heat over medium-low. You'll want to keep a watchful eye on it to prevent it from burning or sticking to the bottom of the pot.
Stir the mixture frequently as it heats up. You'll notice it starts to thicken gradually, transforming into a velvety, porridge-like consistency.
After about 15-20 minutes, when the Atmeet has thickened to your preferred consistency, turn off the heat.
Stir in the honey, adjusting to taste. Honey imparts a natural sweetness that beautifully complements the other ingredients.
Pour the hot Atmeet into individual mugs or bowls. Be careful as it will be quite hot.
Serve the Atmeet warm, and enjoy this comforting, traditional Ethiopian drink.