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Since you asked, i think your cocoa would be too sweet for me.
I tend to eyeball things and use imprecise measurements, but i think i use 3 or 4 mountainous teaspoons of cocoa per mug of chocolate. Sugar or honey ranges from none at all to 2 scant teaspoons if children will be drinking. I make an emulsion with the cocoa by stirring in a few drops of liquid. When i have worked in the liquid, i add a little bit more. I use whatever liquid is handy. It's usually milk, but if the kettle is handy, i might use water, and sometimes, if there is a cup of cold coffee on the counter, i'll use that. Once the cocoa emulsion is runny enough, i dump it in the saucepan of warm milk. Steamed milk from an espresso machine works very well.
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