Steep the black tea bags (or loose leaf tea in strainer) with the boiling water in a teapot or jug for 3-5 minutes.
4 black tea bags, 250 ml boiling water
While the tea steeps, place the palm sugar and 50ml (1.69floz) water into a small saucepan on low to medium heat. Stir as the palm sugar melts, using the back of a spoon to break up any lumps. The syrup should start to bubble, at this point, cook for a further minute or two before switching off the heat.
50 g palm sugar
Add the extra 20ml water to the syrup and stir through. This will thin it out and avoid it hardening.
50 ml water
Divide the palm sugar syrup into two tall glasses as your first layer, then add a cup of ice to each glass, until they're filled to the top.
50 g palm sugar, 2 cups ice cubes
Pour the evaporated milk into each glass for the second layer, until around 2/3 full.
200 ml evaporated milk
Finally, pour the final layer of black tea to the top of each glass.
Admire your three layer tea, then mix it altogether before drinking, making sure to blend all the palm sugar syrup for maximum sweetness.