Ginger Juice

Name: Ginger Juice
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250ml (full fat) milk; 20ml Ginger juice; 1 piece Gauze bag; 2g almond slices; 15g Caster sugar

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It feels a bit spicy to eat ginger as a dessert. Since the ginger juice is mixed with milk, it has solidified and the taste is as smooth as tofu. This classic dessert spreads throughout Guangzhou, Hong Kong and Macau. Although the ginger taste is spicy, it goes very well with milk.

This [ginger juice hit milk] is not a simple dessert, but a dessert that is very beneficial to the body. Ginger is mild in nature, while milk is cold; the combination of the two can achieve the effects of dispelling cold, warming the stomach and eliminating phlegm. For girls, milk also has the effect of beautifying the skin, and ginger can also warm the palace. For some girls with cold hands and feet, they can drink it often. It is very convenient to make it at home, mainly using whole milk to make this dessert; because whole milk is rich in high protein, the milk is easy to coagulate and taste delicious.

A very simple dessert is ready, and it tastes better after being put in the refrigerator, and the light ginger flavor is not spicy at all. You can make it anytime you want to eat. It's easier than making pudding.

Ingredients

250ml (full fat) Milk
20ml Ginger Juice
1 piece Gauze Bag
2g Almond Slices
15g Caster Sugar

Ginger Juice

1. After washing the ginger, peel and cut into small cubes. Other ingredients are reserved for future use.

2. Put the diced ginger into the garlic press

3. Press the ginger out of the ginger paste and put it into a gauze bag; another method can be directly crush the ginger with a blender and squeeze the ginger

4. Pressed ginger squeeze out the ginger juice and put it in a bowl

5. Pour whole milk and caster sugar into a stainless steel pot

6. Use low heat to heat the milk to 90 degrees to make small bubbles, while heating, gently stir the fine sugar at the bottom

7. It is normal for freshly boiled milk to have a little big bubbles

8. Cover the boiled milk with a lid to prevent lumps on the surface of the milk

9. Measure out 20ML of squeezed ginger juice into a bowl

10. Filter the milk with a colander to filter out bubbles and lumps of milk

11. The filtered milk is immediately poured into the ginger juice without stirring. At this time, the temperature of the milk should be kept at about 80 degrees; the key point for ginger juice to hit the milk is not to use warm milk or the milk will not coagulate. If the milk is cooled to the point where it is not hot You need to reheat the milk to 80-90 degrees and then pour it into the ginger juice. Add some roasted almond flakes to taste better.

Tips:
-It is recommended to use whole milk for this dessert, so that the taste will be smoother.
-The remaining ginger paste can be reserved for other dishes.
-If the milk does not coagulate after being poured into it, heat it on a low heat for 1 minute, so that the milk will coagulate quickly.