Prepare the Ginger: Peel the fresh ginger root and either thinly slice it or lightly pound it using the side of a heavy knife or mortar and pestle to release its oils.

Simmer Ginger: In a small saucepan, combine the prepared ginger and 2 cups of water. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover, and let it simmer gently for 10 to 12 minutes to fully extract the ginger flavor.

Infuse Tea: Remove the saucepan from the heat. Add the two black tea bags to the ginger-infused water. Cover again and steep for 3 to 4 minutes, depending on desired strength.

Strain and Sweeten: Remove and discard the tea bags and strain the liquid through a fine-mesh sieve into a clean container, pressing gently on the ginger solids to extract maximum liquid.

Finish the Tea: Return the strained liquid to the saucepan over low heat. Stir in the evaporated milk and the sugar (or preferred sweetener) until fully dissolved and thoroughly heated through. Do not boil after adding milk.

Serve Immediately: Pour the Teh Halia into mugs. It is traditionally served hot, but can be chilled and served over ice for a refreshing version.