Hot Ginger Milk
Warm and soothing, this gentle drink with a hint of spiciness is perfect for the cold winter night when you want a little cozy sweetness.
Ingredients
1 cup 2% milk or soy milk
½ inch knob of ginger
1 tbsp honey or maple syrup
3 large marshmallows
Time and Servings
Prep time: 2 minutes
Cook time: 6 - 8 minutes
Servings: 1
Equipment
Measuring cup
Paring knife
Cutting board
Mixing spoon
Sauce pan (preferably non-stick)
Strainer
Instructions
Peel ginger and mince finely.
Pour 1 tbsp of honey or maple syrup into your mug.
Measure 1 cup of milk (metric or imperial) and pour into the sauce pan. Add minced ginger to pan.
Heat on medium until milk simmers around 6 - 8 minutes from when the pan is cold and you first switch on the heat. Some stove tops heat faster than others so make sure not to let your milk boil. Stir occasionally with a mixing spoon to keep the milk from scorching and sticking to the pan.
When ginger milk has simmered, strain milk into your mug. Stir to combine with honey and serve warm. Top with marshmallows for a richer drink.
Notes
About hot ginger milk
I started this recipe after my first failed attempt at making ginger milk pudding (姜汁撞奶), a traditional Chinese dessert that required ginger juice and milk. When the pudding failed to coagulate, I was left with a hot beverage that turned out to be pretty tasty. It got me thinking about making a drink recipe that would satisfy my ginger milk pudding cravings with a lot less effort. Hence this recipe was born.
Why use honey or maple syrup as sweeteners?
My preferred sweetener for this recipe is maple syrup. Yup, the Canadian in me has maple syrup in my veins! My husband prefers honey, which is why I added that as an option. I’ve seen some ginger milk recipes feature white sugar and other sweeteners as well. Feel free to experiment to find the right sweetener for you.
Why use fresh ginger?
In the spirit of convenience and laziness, I did indeed try to experiment with ginger powder. Unfortunately, it left the milk with a grainy texture, and tasted earthy and spicy, but lacked the zest of fresh ginger. While you can in a rush swap fresh ginger in the recipe for 1/2 tsp of ginger powder, consider using a coffee filter to mitigate the graininess.