(As our friends cannot read chinese, I added in a english section for them)
We had our boxing day dinner @ our friend's home. After dinner, we tried to make "Ginger milk" together as our friends tried before without success, they had been watching different video clips from youtube, those clip creators tried different ways to make ginger milk. One of them said the milk have to be 70C; another one said the temperature should be something between 70~80; another another one said you need to pour the boiled milk between 2 pots for couple of times..... We tried together starting from using different temperature, so bad none of them success. We finally tried to pour the boiled milk between 2 pots for 10 times and........ amazingly, it worked, that was really not that hard!
琴日，我地自己又係屋企試吓，因為之前無好認真咁計份量，如果你想整，下面係 finalize 咗嘅份量。
Yesterday, we couldn't control ourselves but to try one more time, because we would like to get a more accurate measurement. If you would like to make, below is our finalized recipe.
<< For 1 rice bowl of ginger milk / 一飯碗份量>>
Full cream milky 全脂奶 200ml
Old ginger juice 老薑汁 1.5 tbsp
Sugar 糖 1.5 tbsp
<< How to make / 點整 >>
磨薑蓉 mash the old ginger
壓出薑汁 squash the mashed ginger to get the ginger juice
倒出薑汁於碗底 put the required ginger juice into the bowl
準備平底煲兩個，用其中一個煮已加糖嘅奶至大滾，來回 10 次 將奶由其中一個煲倒至另外一個煲
you will need 2 pots, use one of them to boil the milk with sugar, once the milk is boiled, pour it between 2 pots for 10 times.
10 次之後，隨即將奶倒入有已攪拌薑汁之碗中
After the pouring exercise, pour the milk into the prepared bowl, remember to stir the ginger juice before pouring (but you need to make it quick)
等 5~10 分鐘，食得！
wait for 5~10 mins and it is ready to go!
香港依家係大冷天，不訪試下呢個甜品啦！
