I remember my Grammy Sophie Phillips making Ginger Milk for us as kids when we were growing up in rural Newfoundland. It was absolutely delicious and definitely worked if you had cramps, sore stomach or indigestion. Back in the day she used pure milk (straight from the cow), it wasn’t even pasteurize. This recipe has been past down from generation to generation and still holds true today.
Makes 1 serving
- 2 oz milk, 2% or whole milk
- ½ tsp sugar
- ¼ tsp ground ginger
In a saucepan over med-high heat, bring milk to a boil. Remove from heat and add all ingredients. Stir and serve hot.
put the kettle on – telling someone that company is coming or prepare a small lunch