These are three bowls.
How to make ginger milk batter
1) Rub shredded ginger and strain through a strainer to get the ginger juice. Divide into three equal portions and place in a bowl. 2) Microwave the milk, stirring several times, until the temperature is evenly distributed. Around degrees. (75 degrees is best)
Stir the milk well with the condensed milk while it’s still warm and punch it high into the ginger ale.
Cover and wait 15-20 minutes.
Put a spoon in it without sinking and it’s a success.
Smooth and creamy and tender! Yes!