Ginger Crash Milk

Raw materials: 200 grams of fresh milk, 200 grams of ginger, 200 grams of sugar.

Practice: Ginger wash, scrape the ginger skin, chopped, chopped into a paste (or ground into a paste), with a clean gauze will be wrapped up ginger paste, twisted and squeezed, squeezed out of the ginger juice 50 grams or so, held in a bowl standby. Pour the milk into the milk pot, add sugar and mix well, with a small fire to bring the milk to a boil, while cooking and stirring to accelerate the dissolution of sugar. When the sugar is fully dissolved, remove from the heat, and when the milk temperature drops to 80 ℃, the hot milk is poured into the bowl with ginger juice, and then use a spoon to mix the ginger juice and hot milk. After 2 to 3 minutes, the bowl of ginger milk gradually combined coagulation, can be eaten.

Matcha Hot Milk

Ingredients: 100 ml of milk, 40 grams of matcha powder, 20 ml of hot black tea, 1 cube of sugar.

Method:Heat the milk and set aside. Add matcha powder and hot black tea to the milk and mix well. Sprinkle matcha powder evenly on the surface of the milk tea, and add sugar and mix well before drinking.

PARRY'S MILK HOT COFFEE

Ingredients: 1 cup of espresso, 50 ml of hot milk, 20 ml of Bailey's liqueur, 1 cube of sugar.

Method:Pour the espresso into a cup. Add the Baileys liqueur and hot milk to the cup and stir well. Stir in the sugar cube just before serving.

Matcha Hot Milk

Ingredients: 100ml milk, 40g matcha powder, 20ml hot black tea, 1 sugar cube.

Method:Heat the milk and set aside. Add matcha powder and hot black tea to the milk and mix well. Sprinkle matcha powder evenly on the surface of the milk tea, and add sugar and mix well before drinking.

Lavender Milk Tea

Ingredients: 100 ml milk, 10 grams of lavender, 20 ml hot black tea, 1 cube of sugar.

Practice: Heat the milk and set aside. Add hot black tea to the milk and mix well. Add sugar cube and mix well, sprinkle in lavender to taste.