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TURKISH SAHLEP

A thick, perfumed milk drink, a gift to us from Turkey! A cold weather treat, I wouldn't mind this year round!
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients

  • 1 1/2 cups whole milk (you can use almond milk as a substitute)
  • 1 tbsp plus 1 tsp sugar (you can use coconut palm sugar but you may need to add a touch more)
  • 1/2 vanilla bean or 1 tsp vanilla paste
  • 2 tbsp arrowroot starch/flour disolved in 1 1/2 tbsp water
  • 1 tsp rose water or orange blossom water
  • 1 tbsp shredded coconut
  • 1 tbsp toasted chopped pistachios (or you can use peanuts, crushed)
  • 1 tsp ground cinnamon

Instructions

  1. Heat the milk, sugar, vanilla in a pot on the stove at medium high heat. When it comes to a boil, reduce to a medium heat.
  2. Add the starch mixture. Keep whisking while you bring the liquid back up to a boil.
  3. The mixture should thicken enough to coat the back of a spoon.
  4. After letting it bubble for a minute, turn off the heat and add the rose water.
  5. Pour it into a glass.
  6. Garnish with the shredded coconut, nuts and cinnamon. Serve hot.

Recipe Notes

I state only shredded coconut. I don't need it sweetened. Maybe you do. You decide. I don't think it needs it. But for it to be a treat for you, maybe you will! Adapted from Chef Chaya on Instagram!