Salep - Turkish Hot Milk Drink (Sahlab)

Salep (or Sahlab) - Delicious and Comforting Turkish Hot Milk Drink

Salep (or Sahlab) is a delicious and comforting Turkish hot milk drink, making it the perfect winter warmer for cozying up on the sofa.

It has an exceptionally rich, creamy, and delightful texture, and is often topped with a generous dusting of cinnamon.

Jump to:

• What is Salep - Sahlab?
• Origins of Salep - Turkish Drink (Sahlab)
• Salep in Modern-Day
• Ingredients for Salep - Sahlab
• How to Make Real Salep Drink from Scratch?
• Top Tips From the Chef
• Storage and Reheating
• Recipe FAQS
• Related Recipes
• Salep - Turkish Hot Milk Drink (Sahlab)

Just like the Turkish Boza Drink, in the past, Salep (Sahlab) was typically sold by morning street vendors, but these days, you can easily find it at cafes.

Trust me, making Turkish Salep at home from scratch tastes way better than that store-bought powder mix.

Just follow the recipe below, and you're in for a treat!

What is Salep - Sahlab?

Salep (also spelled Sahlab) is a traditional hot milk drink popular in various Middle Eastern and Mediterranean countries, particularly in Turkey.

It has a creamy and comforting nature, making it perfect for colder months.

Salep is made by mixing ground orchid tubers (specifically the Orchis mascula or Orchis militaris species) with milk and sweeteners.

The ground orchid tubers provide a starchy and aromatic base for the drink.

To make Salep, you heat milk, mix in powdered orchid tubers along with sugar, and stir until it's creamy.

Sahlab is typically topped with a generous amount of cinnamon powder.

However, some Sahlab variations may include ground nuts or coconut flakes as toppings.

Salep has a distinct taste and thick texture, making it a comforting drink, especially in winter.

While it's considered comforting and possibly beneficial for health, there are ecological concerns about using orchid tubers, leading to the search for alternative Sahlab ingredients.

Origins of Salep - Turkish Drink (Sahlab)

Sahlep, also known as Salep, has its origins in the Middle East, especially in places like Turkey and Greece.

This hot drink's history can be traced back to ancient times.

Wikipedia states that in ancient times, the Ancient Romans made drinks from ground orchid bulbs.

They had different names for these drinks, like "satyrion" and "priapiscus." Interestingly, they believed that these drinks were a powerful aphrodisiac.

Paracelsus, a historical figure, even talked about Salep. He said that the root of the orchid looked a bit like male private parts.

People back then thought this root had some magical powers, like helping with a man's energy and passion.

Salep was a popular drink in the Ottoman Empire. They believed it could help young women gain weight before getting married.

Later on, people in England and Germany also started drinking it.

This was before coffee and tea became really popular. In England, they called it "saloop."

To make it, they mixed salep powder with water until it got thick. Then, they added some sweetness and flavors like orange flowers or rose water.

In England, they even used British orchid roots called "dogstones" instead of the Turkish ones in the 18th century.

Salep in Modern-Day

These days, Sahlab is often made with hot milk instead of water.

People use salep flour to make various desserts, like Sahlab pudding and Turkish ice cream (dondurma).

In the Middle East, Sahlab is a warm, milk-based drink with a pudding-like consistency, sometimes sprinkled with nuts and cinnamon.

In Turkey, especially in the Kahramanmaraş region, they produce a type of Sahlab known as Maraş Salepi.

But because Sahlab became so popular, the wild orchids it's made from started to disappear.

So, they made it illegal to export real Salep. Now, many Sahlab mixes use artificial flavors instead.

To make a kilo of salep flour, they need between 1,000 to 4,000 tubers from various orchid species.

But because some of these orchids are becoming rare or disappearing, people are now harvesting them in places like Iran and Greece.

Ingredients for Salep - Sahlab

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Real salep powder - It is derived from orchid bulbs and contains natural starch and mucilage, which helps to thicken the milk when preparing this Turkish hot milk drink. Stores specializing in Middle Eastern or Turkish foods are likely to sell Salep powder. Alternatively, you can buy it online from Amazon.

• Milk - The best option is to use whole cow's milk which provides a creamy and rich base for the drink. However, you can also use alternatives like goat's milk or even non-dairy options like almond milk or soy milk if you have dietary preferences or restrictions.

• Sugar - Caster or granulated sugar is perfect for making Sahlab. Adjust the amount to your taste.

• Cinnamon - Ground cinnamon is the traditional choice but you can also top your salep drink with ground nuts, or even shredded coconut.

How to Make Real Salep Drink from Scratch?

Making this Salep - Turkish Hot Milk Drink (Sahlab) recipe is pretty straightforward.

However, there are a few tips and tricks that you should follow to achieve the best results:

In a saucepan, place the Salep powder and mix a small amount of cold whole milk with it until it forms a smooth paste to prevent clumps.

Slowly pour the rest of the cold milk into the Salep paste while stirring continuously.

Ensure that the mixture becomes homogeneous.

Once the Salep mixture is well mixed, add the sugar.

Place the saucepan on low heat and gently heat the Salep mixture. Stir constantly to prevent sticking or burning.

Allow the mixture to simmer on low heat, stirring continuously until it thickens to your desired consistency.

Pour the hot Salep drink into cups or mugs. Sprinkle ground cinnamon on top for added flavor and decoration.

Top Tips From the Chef

• If possible, opt for authentic Salep powder from reliable sources. An authentic Salep recipe requires pure Salep powder, which gives the hot milk drink its creamy texture.

• When mixing the Salep powder with cold milk to create a paste, add the milk slowly while stirring. This helps achieve a smooth consistency and prevents lumps.

• Throughout the entire preparation process, be sure to stir continuously. This prevents the Salep mixture from sticking to the bottom of the saucepan and ensures a creamy texture.

• When heating the mixture, keep the heat low to avoid scorching or curdling. Patience is key; it may take some time for the mixture to thicken.

• The amount of sugar you use can be adjusted to your taste. Start with the recommended amount and add more if desired.

• Salep is best enjoyed hot, so serve it immediately after it reaches your desired thickness.

Storage and Reheating

Allow any leftover Salep to cool to room temperature and place it in an airtight container.

Salep can be stored in the refrigerator for up to 2-3 days.

To reheat, pour the desired amount of chilled Salep into a saucepan.

Bring the Salep to a simmer over low to medium heat, stirring continuously to prevent scorching.

Salep may thicken slightly when chilled, so you may need to add a little milk and stir as you reheat it until you achieve the desired consistency.

Recipe FAQS

Related Recipes

For more delicious Middle Eastern treats made with milk why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious and comforting Turkish hot milk drink "Salep" as much as you enjoy drinking it! 🙂 

Bon appétit! / Afiyet olsun!

This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.