Breakfast Tea

Measure 3 cups of water into a pot or kettle and bring to a rolling boil over medium-high heat.

Add the 2 tea bags (or 2 tsp. of loose tea) to the boiling water and allow to steep for 3-4 minutes until the tea is fragrant and deeply infused.

Stir in 3 tablespoons of sugar and the 1 tablespoon of ground ginger until both are fully dissolved throughout the tea.

Pour the 170g can of unsweetened evaporated milk into the brewed tea and stir well to combine, distributing the milk evenly.

Return the mixture to a gentle simmer for 1-2 minutes to marry the flavors, then remove from heat.

Strain the tea into serving cups if using loose tea, or remove the tea bags and discard, then serve hot in cups.