A cup of warm Ginger milk can be very comforting in winter. This milk drink is quite common in India and has few variations to it by adding or omitting any of these three ingredients - ginger, turmeric and cardamom. Turmeric and ginger milk is also a common remedy suggested by Ayurvedic medicine for common cold.
For a cup of ginger milk you will need to boil one and a half cup of regular milk. As soon as it starts to boil add finely mashed or finely grated ginger, about half or one teaspoon. If you add ginger before the milk starts to boil it may curdle. Turn the stove to minimum heat. Add a pinch of turmeric and even smaller amount of cardamom to the milk. Let it simmer for about 10 minutes uncovered.
Strain it with a stainless steel strainer if you prefer a smooth taste in your mouth. If you would prefer a more complex flavor & texture of creamy smooth milk with occasional slivers of ginger then do not strain the milk and serve as such.
Note: If you find out that the milk has reduced to less than the amount you wanted and you want to add more milk to it then add milk that has been boiled. Adding unboiled milk to the ginger milk may cause curdling of this newly added milk and will spoil the taste of the drink.