- 250ml milk
- 10g white sugar
Wash ginger and use a kitchen knife to pat into a ginger paste. Crush and collect ginger juice. Put ginger juice into 2 bowls, respectively.
Add milk into a skillet. Add sugar and simmer over low heat until slightly bubbling. Turn off heat and remove to a bowl. Allow cooling to 75℃~85℃.
Quickly pour the milk into the ginger juice. Do not stir. Allow cooling and milk set. Store in a fridge to make it more favorable. Enjoy!