Easy Salep Recipe – Creamy Milk Drink
Salep Recipe: Creamy Milk Drink
Swap your usual evening cuppa for this easy salep recipe. This warm milk drink is gently sweetened and finished with cinnamon and chopped nuts, something to linger over when the weather turns cold.
What is salep?
Salep is a warming, creamy drink popular in Turkey, and just the thing for chilly days exploring. Traditionally made with hot milk, sugar and salep powder, a flour produced from dried orchid tubers. It has a thick, silky texture and a gentle sweetness, usually finished with a dusting of cinnamon. You’ll also see it written as “sahlep” on menus. Think of it as a comforting alternative to hot chocolate, perfect for wrapping your hands around when the temperature drops.
This version uses cornflour, with UK measurements to make shopping and preparation straightforward. Serve it in heatproof glasses if you want to show off the toppings, or choose your favourite mug for an evening on the sofa.
Salep recipe
Makes: 3 servings
Preparation: approximately 5 minutes
Cooking: approximately 20 minutes
Total: approximately 25 minutes
Ingredients
950ml whole milk
32g cornflour
25g caster sugar, or to taste
1 tsp vanilla extract
A pinch of ground cinnamon, optional
To finish
Ground cinnamon
Chopped pistachios or walnuts
Coconut flakes, optional
Method
Whisk the cornflour into a little cold milk in a saucepan until smooth. Whisk in the remaining milk, sugar and vanilla.
Heat gently over a medium heat, stirring continuously and scraping the base, until thickened and just bubbling. Allow approximately 15-20 minutes.
Reduce the heat and stir for another 2 minutes. Add the optional pinch of cinnamon.
Pour into heatproof cups. Finish with your chosen toppings and serve warm.
Salep recipe
Ingredients
- 950 ml whole milk
- 32 g cornflour
- 25 g caster sugar or to taste
- 1 tsp vanilla extract
- A pinch of ground cinnamon optional
- To finish
- Ground cinnamon
- Chopped pistachios or walnuts
- Coconut flakes optional
Instructions
- Whisk the cornflour into a little cold milk in a saucepan until smooth. Whisk in the remaining milk, sugar and vanilla.
- Heat gently over a medium heat, stirring continuously and scraping the base, until thickened and just bubbling. Allow approximately 15-20 minutes.
- Reduce the heat and stir for another 2 minutes. Add the optional pinch of cinnamon.
- Pour into heatproof cups. Finish with your chosen toppings and serve warm.
Tips for making smooth salep
Start with cold milk. Make a smooth cornflour mixture before turning on the heat. It is much easier to deal with any lumps at this stage.
Keep your spoon moving. Pay attention to the corners of the pan as well as the centre.
A silicone spatula is useful for reaching around the base.
Adjust before serving. Prefer a thinner drink? Stir in a splash of extra milk. Use a small amount at a time so you can judge the consistency.
Keep the finish simple. A modest scattering of toppings leaves room to enjoy the drink underneath. Chop the nuts finely for a little crunch in each sip.
Looking for more recipes? Click here or the image below.
How to serve Salep
Set out a little bowl of chopped nuts and let everyone finish their own cup. For an afternoon treat, serve with a plain biscuit or a small piece of shortbread.
The pale drink looks particularly good against a wooden tray, with green pistachios providing a bright finishing touch. Use a small saucer for any extra toppings rather than piling them onto the surface.
Frequently asked questions
What does sahlab taste like?
This version has a milky flavour with vanilla and cinnamon. Adjust the sugar to suit your taste.
Can I make sahlab without a ready-made mix?
Yes. The ingredients above make a cornflour-based version using individual cupboard ingredients.
Is cornflour the same as cornstarch?
For this recipe, use the fine white thickening powder labelled cornflour in UK shops. Do not use yellow cornmeal or polenta.
Can I make salep without nuts?
Yes. Leave off the pistachios and finish with cinnamon instead.
