What happens if you pour Jinjiu into desserts? Three types of tipsy health desserts, simple to make, warm and intoxicating. 1. Jinjiu Osmanthus Red Bean Tangyuan: Cook 150g small glutinous rice balls until they float, then mix 200g red bean paste + rock sugar + a little water over low heat to form a broth. Turn off the heat and pour in 20-35ml Jinjiu + 2 tablespoons osmanthus syrup, mix well, scoop the meatballs into a bowl and drizzle with the sauce, sprinkle with osmanthus and black sesame to warm the stomach and herbal aroma. 2. Jinjiu Brown Sugar Pearl Milk Pudding (4 cups): Cook 60-80g brown sugar + a little water to make a thick slurry, add 400ml milk + 100ml heavy cream, heat to 60-70°C...

What happens when you pour Jin Jiu into desserts? Three easy micro-drunken wellness sweets warm, boozy, and addictive.

1. Jin Jiu Osmanthus Red Bean Tangyuan: Boil 150g small tangyuan until they float, melt 200g red bean paste + rock sugar + a little water over low heat into a soup base, turn off heat and stir in 20–35ml Jin Jiu + 2 tbsp osmanthus syrup, ladle tangyuan into bowl, pour over the hot red bean wine soup, sprinkle with osmanthus flowers and black sesame cozy herbal warmth.

2. Jin Jiu Black Sugar Boba Milk Pudding (4 cups): Simmer 60–80g black sugar + little water to thick syrup, add 400ml milk + 100ml light cream, heat to 60–70°C and turn off, dissolve pre-soaked 8g gelatin sheets, cool to 40–50°C then stir in 30–50ml Jin Jiu, pour into cups and chill 4+ hours to set, top with black sugar sauce, cooked boba, red dates and goji before serving caramel milk with lingering booze note.

3. Jin Jiu Soaked Fruit Yogurt Parfait: The night before, dice fruit + 40–60ml Jin Jiu + 2–3 tbsp honey, mix and refrigerate overnight; whip 150g light cream and fold into 300g Greek yogurt for fluffy frosting; layer in glass: granola → yogurt cream → wine-soaked fruit → cream → fruit → drizzle leftover wine juice; freeze 2–3 hours or chill fresh, tangy, subtly warm. #jingjiu #baijiu #digialc #wellnessjourney