Wedang Fermented, Sticky Warm

    To add to the warmth of the body, in the afternoon you can present this fermented wedang. It seemed legit with a tasty ginger sauce warm milk. Not only full  body so it feels warmer.

ingredients:
10 cm ordinary ginger
300 ml of water
150 g brown sugar
2 tablespoons granulated sugar
1 stalk lemongrass, crushed
1 pandan leaves, cut into pieces
200 ml fresh milk
150 g of fermented cassava is cooked, cut into pieces
1 tablespoon roasted peanuts

How to make:

     Bake Ginger angrily on hot coals until lightly browned. Remove, peel the skin crushed.
     Boil sugar with ginger, lemongrass and pandan over low heat.
     Cook until water is shrinking then add the milk, boil again until boiling.
     Lift and strain.
     Place pieces in a bowl fermented
     Pour the hot ginger sauce.
     Sprinkle with peanuts and serve hot.

For 3 bowls