Warm Ginger Milk
A separately cooked ginger infusion gives warm milk a spice note. Keeping the ginger out of the milk during its first cooking step makes the preparation easier to follow.
Jump to recipe ↓
THE RECIPE CARD
Warm Ginger Milk
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Makes
- 1 drink
What you’ll need
- 200 ml pasteurized milk
- 40 ml drinking water
- 5 g fresh ginger, washed and thinly sliced
- 10 g sugar, optional
Make it at home
- 01
Put the measured water and sliced ginger in a small saucepan. Bring to a boil, then simmer for 5 minutes.
- 02
Strain the ginger infusion into a heat-safe jug, removing all slices.
- 03
Warm the milk gently in a clean small saucepan while stirring, without a vigorous boil. Stir in the optional sugar.
- 04
Add the strained cooked ginger infusion to the warm milk, stir, and serve promptly in a suitable heat-safe cup.
A FEW USEFUL DETAILS
Before your
next pour.
The infusion amount changes with evaporation. The image is not a promise of a commercially stabilized result.
This is not a medicinal preparation. Use the measured small portion as the flavor starting point.
A little more
to know.
What is useful to know before making this?
The infusion amount changes with evaporation. The image is not a promise of a commercially stabilized result.
Can I prepare the finished drink far in advance?
Prepare appropriate components separately and keep perishables refrigerated. Assemble close to serving; ice, fruit texture, and any sparkling water change while the finished glass waits.
Original editorial guidance and recipe formulations, not independently kitchen-tested. Times are estimates and depend on equipment and product directions. Cooked bases need additional cooling and refrigeration before cold serving. Images are AI-generated illustrations; appearance and yield may vary. Check actual ingredient labels, allergens, and any certification you require. We do not certify products. Read our approach.
Save to Pinterest ↗ANOTHER IDEA FOR THE COUNTER
