Jiang Ji Zhuang Nai (Ginger Milk Pudding)

“The older the ginger, the hotter the spice.” Chinese proverb.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1 (4 ounce)  fresh gingerroot
• 1 1⁄2 cups  whole milk
• 2  tablespoons sugar
•  cheesecloth

Directions

1. Peel the ginger and grate it over a small bowl. Place the grated ginger in the center of a piece of cheesecloth. Gather up the edges of the cloth and squeeze the ginger over the bowl to collect 4 teaspoons of the juice. Discard the ginger pulp and set the ginger juice aside.
2. Heat up the milk in a saucepan over medium heat, stirring continuously until the milk begins to simmer. Turn off the heat and stir in the sugar.
3. Put two teaspoons of ginger juice in each of the two serving bowls. Pour half of the milk into each bowl but do not stir. Wait 5 minutes, or until a spoon can rest on the surface of the pudding. Serve warm or chilled.