Sahlab (warm, milky, cinnamon-coconut Middle Eastern drink)

Sahlab is the Middle East's warm, creamy winter drink: made from milk and starch, sprinkled with cinnamon and coconut. Traditionally made from dried salep root (an orchid tuber), but today it's more often thickened with corn starch.

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Method

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1. Mix the corn starch smooth with a little cold milk, so there are no lumps.
2. Heat the remaining milk with the sugar in a pan.
3. Pour in the starch mixture and cook over medium heat, stirring constantly, for 5-6 minutes, until thickened. ⏱ Timer: 5 min
4. Take off the heat and stir in the vanilla.
5. Pour into glasses and serve immediately, hot, sprinkled with cinnamon, desiccated coconut and crushed nuts.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always mix the starch smooth with cold milk before adding it to the hot milk, otherwise it will go lumpy.
• Stir constantly while cooking, as the starchy milk catches easily on the bottom of the pan.
• Serve immediately, hot, as it sets on cooling.

Frequently asked questions

What is the original salep?

A flour made from the tuber of a wild orchid species, which naturally thickens the drink. It's a rare, protected plant, so it's now more often replaced with corn starch.

Can it be made with plant milk?

Yes, almond or coconut milk also works well, giving a slightly nuttier or more coconutty flavour.

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