Fusing milk with ginger juice

This dessert is one of my favourites. It's called Jiang Zhuang Nai (姜撞奶). It's fusing of milk with fresh ginger juice. Two important parts are 1) get the milk temperature right otherwise it would not firm up like silky tofu, 2) fresh ginger juice is required.
Use full fat milk is best because the fat helps to set this dessert like siiky tofu. After warming up the milk, add some crystal rock sugar for sweetness. Depends on how spicy you like, you can add more or less fresh ginger juice. It can be eaten warm or room temperature.
In Chinese medicine, milk is sweet and cold (taste sweet with cold property 味甘性寒) and has tonify, balance function. Ginger is spicy warm (辛温) can expel cold, warm stomach, relieve nausea and direct stomach Qi downward.
The story of this dessert goes like this: long ago, an elderly woman was coughing really bad. She heard that ginger juice can help relieve coughing. But she couldn't drink pure ginger juice because it's so spicy. One time by accident, she knocked some warm milk into the fresh ginger juice. To her delight, the milk firmed up became like silky tofu. That's how this dessert came about.