Ginger milk

Recipe Recommendations

• Jiang appropriate amount
• milk appropriate amount
• white sugar appropriate amount

• sweetening
• other
• ten minutes
• ordinary

Steps for Ginger milk

1

Serve ginger first... I put it in the garlic mashing container... Because I don't want to use the juicer anymore... Facts have proved that ginger juice will seem to be relatively thin this way. It's not solidified very well.

2

Hehe... I pound... I pound... It turned out that there was no ginger juice... So, I added a little bit of cold water... Then pound again... Until you smell the strong ginger flavor.

3

Then pour the crushed ginger juice into the prepared bowl. Take out a box of pure milk (it is said to use whole milk...)

4

Pour the milk into the milk pan.

5

Heat until small bubbles begin to appear on the edge of the liquid, indicating that the temperature of the milk has probably reached the most suitable temperature. At about 80 - 85 degrees, add three spoonfuls of white sugar immediately... (PS: The amount of sugar is based on the proportion of milk. You can add as you like)

6

Then remove the pan from the heat, shake to allow the sugar to melt, cool slightly, and then quickly pour the milk high into the bowl with ginger juice... I hit it.

7

Then, leave it. Wait until it solidifies, I wait.

8

After the legendary 3 minutes passed, I couldn't help but dare to use a porcelain spoon. I used an iron spoon and placed it on it and tried it. The result was that the ginger juice concentration was not enough and the knot was not strong enough.

9

Although it's a little ugly, it still tastes very good. The condensed milk is very slippery. Just because the ginger juice is thin, the taste is not so strong, but it looks lighter, haha.

Ginger milk Make Tips

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