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    Cooking Gorgeous » Recipes » Vegetarian Recipes

    Salep - Turkish Hot Milk Drink (Sahlab)

    Published: Sep 6, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    salep drink served with a cinnamon stick
    Jump to:
    • What is Salep - 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!

    2 cups of salep - turkish hot milk drink

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

    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.

    labelled picture of ingredients for salep - turkish hot milk drink sahlab
    • 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.

    salep powder is mixed with a little cold milk in a saucepan

    Slowly pour the rest of the cold milk into the Salep paste while stirring continuously. Ensure that the mixture becomes homogeneous.

    sugar and rest of the milk are added to the pan

    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.

    salep is thickened and ready to serve

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

    Salep drink served in a white cup garnished with a cinnamon

    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

    Can I make Salep with pre-packaged Salep mixes instead of Salep powder?

    Yes, you can find pre-packaged Salep mixes as a convenient alternative to true Salep powder. These mixes contain a small amount of Salep powder along with artificial flavorings and other thickening agents like cornflour and glutinous rice flour. Just follow the instructions on the package of the mix you're using.

    What goes well with Salep?

    Salep pairs well with traditional pastries, nuts, fresh fruit, or a touch of honey for sweetness.
    It also complements desserts like Turkish Apple Cookies (Elmali Kurabiye), Capirotada - Mexican Bread Pudding, Un Helvasi - Turkish Flour Halva, or Irmik Helvasi (Turkish Semolina Halva).

    Related Recipes

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

    • muhalabiah served in a glass bowl and garnished with a wild strawberry, mint leaves and ground pistachio
      Muhallebi - Mahalabia Dessert
    • Gullac dessert
      Güllaç Recipe
    • Turkish fig pudding
      Turkish Fig Pudding (Incir Uyutmasi)
    • kazandibi dessert
      Kazandibi

    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 recipe is featured in Twinkl’s World Food Day and the Problem with Water.

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    Salep - Turkish Hot Milk Drink (Sahlab)

    Ayla Clulee
    Salep (or Sahlab) is a delicious and comforting Turkish hot milk drink, making it the perfect winter warmer for cozying up on the sofa.
    5 from 1 vote
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    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Drinks
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 4 people
    Calories 59 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 whisk

    Ingredients
     
     

    • 1 lt full fat milk (whole milk)
    • 15 g salep powder
    • 60 g caster or granulated sugar
    • 1 teaspoon cinnamon (for the top)

    Instructions
     

    • In a saucepan, place the Salep powder and mix a small amount of cold 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 and continue stirring.
    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 59kcalCarbohydrates: 15gProtein: 0.03gFat: 0.1gSaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 0.03mgSodium: 0.3mgPotassium: 3mgFiber: 0.3gSugar: 15gVitamin A: 2IUVitamin C: 0.02mgCalcium: 5mgIron: 0.1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    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.

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    Reader Interactions

    Comments

    1. Hacene

      September 09, 2023 at 9:15 am

      5 stars
      Just ordered Salep powder. I will try your recipe, it sounds so good!

      Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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