How to make ginger juice and milk. The ratio of ginger juice to milk is 1:8.

Wash the ginger, peel it, chop it into small pieces and put it into a juicer to squeeze out the ginger juice. Use a strainer to separate the ginger residue and ginger juice. Pour the milk into the pot and add it after boiling. Sugar, turn off the heat after the sugar dissolves. Stir the milk with a spoon and let the temperature drop slightly. Pour the milk quickly on the ginger juice to mix the two quickly. This step is called "pumping".

For milk, choose full-fat, high-protein milk. The temperature of milk for making ginger juice is around 80 degrees. The ratio of ginger juice to milk is crucial. Too little ginger won't set, more will make it thicker but too spicy. Taking my finished product as an example, the ratio of ginger juice to milk is roughly 1:8.

Ginger

Ginger (scientific name: Zingiber officinale Rosc., alias: ginger), a plant of the genus Zingiber of the family Zingiberaceae in the order Musa. This type of plant is distributed in central, southeastern to southwest China, and tropical Asia. Ginger is a perennial herbaceous plant with thick rhizomes, many branches, aromatic and pungent taste; its leaves are lanceolate or linear-lanceolate, hairless, stalkless, and the ligule is membranous.

The spikes are cone-shaped, the bracts are oval, light green or light yellow at the edges, and have a small tip at the top. The corolla is yellow-green, the lobes are lanceolate, and the central lobe of the lip is oblong-ovate. It likes a warm and humid climate, has weak cold and drought resistance, and is tolerant of shade but not strong sunlight.