Ginger milk is a traditional dessert in Panyu, Guangdong Province. It is composed of milk, sugar and ginger juice, and solidified at suitable temperature. Ginger bumped milk tastes mellow and smooth, sweet and slightly spicy, with unique flavor. It has the effects of dispelling cold and promoting blood circulation, nourishing beauty, relieving cough and sleeping[ Official account: food for light]


About 120 grams of ginger
400 ml water milk
30g white sugar


Step 1
Peel the ginger and cut it into small pieces.

Step 2
Put it into the cooking machine and stir it up (or grind it into mud with ginger grinder).

Step 3
Put crushed ginger into cloth bag (or sand cloth).

Step 4
Squeeze out ginger juice, about 20g.

Step 5
Pour the milk into the pan over medium heat.

Step 6
Add sugar, milk and boil until just boiling, then turn off the heat.

Step 7
Return the milk to about 70 ℃.

Step 8
To quickly inject 200ml milk into ginger juice, the process must be fast, must be completed in 3 seconds, to one go, not intermittent.

Step 9
Let stand for 10 minutes, do not move, do not stir.