Sahlab A Cozy, Creamy Comforting Delight

Like these delicious Jerusalem Bagels, and this Honey Baklava, in Israel, Sahlab is a remnant of the Ottoman Empire, and it is the Israeli drink equivalent to Pumpkin Latte. As soon as the temperature drops 75F (24C), we cover up with beanies, scarfs and accessories with a warm cup of Sahlab. For some reason, it is one of those delicious treats we do not usually make at home. On cold days, we leave the house to buy some from the neighborhood’s snack store (yep, it’s a thing, like the very clean version of 7/11). Even if it is a rainy day, or a cold winter day. To be fair during summer we walk to get some Malabi, delicious milk pudding and the cold version of Salep (Sahlep). 

Now living in the states like many of us, I have limited access to middle eastern stores, but very good news is that Sahlab recipe is super easy and fast to make, and it is so much better than making it from a Sahlab powder.

Ingredients

• Whole milk, or your choice of plant based milk like almond milk, or canned coconut milk. You can use reduced fat milk, see recipe card notes for more instructions.
• Corn starch.
• Sugar, or honey.
• Vanilla extract
• Rose water or orange blossom water. It is optional, but it adds an authentic and unique flavour.

Topping Ideas

Topping are not a must but they are also a big part of the experience, adding flavor, texture and aroma.

• Ground cinnamon.
• Edible Dried Rose petals.
• Shredded toasted coconut.
• Crushed pistachios, or other nuts.
• Chopped dates, figs and other dried fruits. 

Step-by-Step Instructions

1. In a medium saucepan pour the milk and sugar and cook over medium high heat. Have the cornstarch in a medium bowl next to the sauce pan.
2. Once the milk has reached a soft boil, mix in about 1/2 cup into the cornstarch and mix until smooth.
3. Pour the cornstarch mixture back to the sauce pan and cook over low, or medium-low heat while stirring constantly until the mixture has thickened and it coats the back of the spoon without dripping fast.
4. Remove from the heat and pour into the serving cups.
5. Top with your choice of toppings and serve. 

Tips

• Stir constantly: To prevent the Sahlab from sticking to the pan or becoming lumpy, make sure you stir continuously from the bottom of the pan once you’ve added the cornstarch mixture. 
• Adjust thickness: If you prefer a thicker Sahlab, use an extra tablespoon of cornstarch. For a thinner drink, reduce the amount of cornstarch slightly.
• Experiment with flavors: Don’t hesitate to try different extracts or floral waters to find your favorite combination.

Yields and Storage

This recipe yields about 4 servings, depending on the size of your cups. Sahlab is best enjoyed fresh and hot, but if you have leftovers, you can store them in the refrigerator for up to 2 days. Note that reheating might break the coagulation of the starches and it lose some of its thickness.