Loading...

Grate fresh ginger and squeeze it to extract 1 to 2 tablespoons of ginger juice. Older, more mature ginger works best for this recipe.

Pour the extracted ginger juice into the bottom of a serving bowl. Stir the ginger juice once to distribute it evenly.

In a small saucepan, heat the whole milk. If desired, add sugar to taste and stir until dissolved. Heat the milk to a temperature between 160–170°F (71–77°C). The milk should be hot but not boiling.

Carefully pour the hot milk into the bowl containing the ginger juice from a noticeable height. This helps to mix the ingredients without needing to stir further. Do not stir the mixture after pouring.

Let the bowl sit undisturbed for 10-15 minutes. During this time, the ginger will naturally set the milk into a pudding-like consistency. The pudding is ready when it holds its shape.

Serve the ginger milk pudding warm or chilled. If you did not add sugar to the milk, you can drizzle honey on top before serving.


Grate fresh ginger and squeeze it to extract 1 to 2 tablespoons of ginger juice. Older, more mature ginger works best for this recipe.

Pour the extracted ginger juice into the bottom of a serving bowl. Stir the ginger juice once to distribute it evenly.

In a small saucepan, heat the whole milk. If desired, add sugar to taste and stir until dissolved. Heat the milk to a temperature between 160–170°F (71–77°C). The milk should be hot but not boiling.

Carefully pour the hot milk into the bowl containing the ginger juice from a noticeable height. This helps to mix the ingredients without needing to stir further. Do not stir the mixture after pouring.

Let the bowl sit undisturbed for 10-15 minutes. During this time, the ginger will naturally set the milk into a pudding-like consistency. The pudding is ready when it holds its shape.

Serve the ginger milk pudding warm or chilled. If you did not add sugar to the milk, you can drizzle honey on top before serving.
