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Sahlab

A creamy Middle Eastern sahlab drink made from orchid root powder, milk, warm spices, and topped with pistachios and shredded coconut.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: Middle Eastern
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups whole milk or a combination of milk and cream for extra richness
  • 3 tablespoons sahlab powder orchid root powder, available at Middle Eastern markets
  • 2 tablespoons granulated sugar adjust to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons chopped pistachios for topping
  • 2 tablespoons shredded coconut for topping

Equipment

  • Small saucepan or milk pot
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Two mugs or serving glasses
  • Small bowl

Method
 

  1. Pour 2 cups whole milk into a small saucepan and set over medium heat, warming gradually without letting it boil.
  2. While the milk heats, combine 3 tablespoons sahlab powder with 2 tablespoons cold milk in a small bowl and whisk into a smooth, lump-free paste.
  3. Continue heating the milk until small bubbles form around the edges and it begins to steam, about 3 to 4 minutes.
  4. Slowly whisk the sahlab paste into the warm milk, whisking constantly and vigorously for 1 minute to fully incorporate and prevent lumps.
  5. Add 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt, then whisk for 30 seconds to combine.
  6. Continue cooking over medium heat, stirring frequently for 1 to 2 minutes, until the mixture thickens and coats the back of a spoon.
  7. Remove the saucepan from heat and pour the sahlab evenly into two mugs or serving glasses.
  8. Top each mug with 1 tablespoon chopped pistachios and 1 tablespoon shredded coconut, then serve immediately while warm.

Notes

Leftover sahlab can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk if needed.