Cut ginger into pieces, break and squeeze the juice out with a cloth or plastic bag. A bowl of ginger milk needs a teaspoon of ginger juice.
Heat the milk to a boil, add appropriate amount of sugar (according to personal taste), turn off the heat, and pour into a pot with a mouth (because the key to ginger milk is to knock), pour into the pot is conducive to the success of solidification. Three minutes.
Stir the ginger juice with a spoon for a little while. Immediately lift the container with the milk and pour into the ginger juice.