1. In a medium saucepan, add the water, mint, and gin¬ger and bring to a boil over high heat. Lower the heat to medium and continue to boil another minute to extract maximum flavor. Add the milk and bring to a boil once again. Add the tea leaves (or teabag) turn off the heat, cover the pan, and set aside to steep, about 3 minutes.
2. Pour through a tea or very fine-mesh strainer into 2 teacups. Discard the spices and the leaves. Serve hot, with the honey or sugar on the side