Grate the
ginger as finely as you can, collecting any juice. Place the grated
ginger in a piece of muslin, twist the top hard and squeeze out as much
juice as possible. You will need 4 tablespoons. Alternatively, you can
push the ginger through a juicer.
Put 1
tablespoon of ginger juice and 1 teaspoon of sugar each into four bowls.
Put the milk in a saucepan and bring to the boil, then divide among the
bowls. Leave to set for 1 minute (the ginger juice will sauce the milk
to solidify). Serve warm.
