Jiangzhi Zhuangnai

Peel the Fresh ginger and finely grate it into a bowl.

Using a fine-mesh sieve or cheesecloth, press firmly on the grated Fresh ginger to extract approximately 30 grams of pure ginger juice. Divide this ginger juice evenly into two serving bowls.

In a small saucepan, combine the Whole milk and Granulated sugar. Heat over medium-low heat, stirring occasionally, until the Granulated sugar is fully dissolved and the Whole milk reaches a temperature between 70-80°C (158-176°F). Do not allow the Whole milk to boil.