Salep Recipe (Sahlab)

5 from 1 vote

This Salep recipe makes the creamiest Turkish hot milk drink at home with just a few ingredients. A dusting of cinnamon on top makes it perfect.

Prep Time5

Cook Time20

Total Time25

Course: Dessert, Drinks

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Low Salt, Vegetarian

Servings: people

Calories: 202kcal

Author: Ayla Clulee

Ingredients

4 cups full fat milk (whole milk)
2 tablespoon salep powder
2 oz superfine or granulated sugar (60 grams)
1 teaspoon cinnamon (for the top)

US Customary - Metric

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. Keep going until the mixture is completely smooth.
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

Use pure salep powder from a trusted Turkish or Middle Eastern grocer for the authentic flavor. Check that the label says pure salep, not an instant mix.
Mix the salep powder with the sugar while both are dry, or work it into a smooth paste with a little cold milk first. Both methods stop lumps from forming.
Cook the drink over low heat in a thick-bottomed saucepan, stirring constantly so the milk doesn't scorch or curdle.
The drink keeps thickening as it cools, so take it off the heat when it is a touch thinner than you want it. Homemade salep is naturally a little more fluid than instant packet versions.
Substitutions: swap each tablespoon of salep powder for about 4 tablespoons of cornstarch if you can't find the real thing. The texture will be close but the floral orchid flavor will be missing. Superfine or granulated sugar both work. For a dairy-free version, use oat, almond, or full-fat coconut milk.
Serving: finish with plenty of ground cinnamon. Crushed pistachios, desiccated coconut, raisins, or a tiny drop of rose water are also lovely on top.
Make ahead: combine the salep powder and sugar in a jar in advance. The dry mix keeps in the pantry for months.
Storage: keep leftovers in an airtight container in the fridge for up to 2 to 3 days. Reheat gently on the stove with a splash of extra milk, stirring all the time. Freezing is not recommended, as the texture turns grainy when thawed.
Pure salep is naturally gluten-free. If you use an instant mix, check the label for added thickeners.

Nutrition