Begin by peeling the fresh ginger (balatan ang luya) and slice it into thin pieces about ¼-inch thick (hiwain ng manipis). For maximum flavor, lightly crush the ginger pieces before slicing to release more oils. Prepare your honey (pulot) or sugar (asukal) and have all ingredients ready beside your cooking area.

In a saucepan or preferably a ceramic pot, combine 6 cups of water (tubig), the sliced ginger, and honey. Bring the mixture to a boil over medium-high heat (pakuluan sa katamtamang init). The water should have visible bubbles but not be violently boiling.

Once boiling, lower the heat to maintain a gentle simmer (pahinaan ang apoy) and cover the pot. Let it steep for 10-15 minutes (hayaang kumulo ng 10-15 minuto). The longer it simmers, the stronger the ginger flavor will become, but avoid over-boiling as this can make the tea bitter.

Strain the tea (salain ang tsaa) through a fine-mesh strainer to remove the ginger pieces. Taste and adjust sweetness if needed by adding more honey. For extra flavor, you can add a slice of lemon (dayap) or calamansi.

Serve the salabat hot in small ceramic cups (ihain ng mainit). For traditional serving, pair it with Filipino rice cakes (kakanin) or pan de sal for breakfast. During illness, drink 2-3 cups daily or as needed for therapeutic benefits.

If storing, let it cool completely and keep in an airtight glass container in the refrigerator for up to 5 days. When reheating, warm gently on the stovetop or in the microwave - avoid reboiling multiple times as this can affect the flavor and benefits.