Yep. Combined with the requirement for fresh ginger juice it would seem the best protocol would be to dissolve sugar in warm (for easier dissolving) milk in a j

Yep. Combined with the requirement for fresh ginger juice it would seem the best protocol would be to dissolve sugar in warm (for easier dissolving) milk in a jar, let it cool to room temp, squeeze the ginger directly in the milk, stir, seal, put in a 62.5C sous vide.