Bring water to a boil in a kettle. Place teabags in a heat-proof container.
Pour boiling water over teabags, and steep for about 10 minutes. Once tea has steeped, carefully remove bags and discard.
While tea is steeping, heat milk and sugar until sugar is dissolved, stirring constantly to prevent burning.
Remove milk mixture from heat and grate in fresh ginger. Save a bit of ginger for garnish.
Pour steaming milk mixture into tea. Add peppermint schnapps and stir.
Ladle into mugs and top with whipped cream. Garnish with a bit of sprinkled ginger.