Thick, creamy and rich in flavor winter drink that is delicious as is or garnished with all sorts of nuts. This traditional Middle Eastern milk pudding is very popular and takes minutes to make from scratch.
Next time try this thick Italian Hot Chocolate.
Sahlab and sometimes referred to as Salep is a starchy mix stirred into a cup of milk and enjoyed hot topped with all sorts of nuts, cinnamon and raisins. If you are a fan, then you will most probably like this Sahlab ice cream too.
Jump to:
Why This Recipe Works
You can find Sahlab powder in any Middle Eastern store, but let me tell you homemade is a a different story. Rich, flavorful and above all sweetened to your liking.
This homemade Sahlab powder makes for a great homemade gift too. Learn how to make an authentic Sahlab mix and how to prepare a cup with just few easy to find ingredients.
Recipe Ingredients
Ingredient Notes
- Rice flour is important for the authenticity of this recipe. I know there are recipes out there which uses only cornstarch but trust me these are not sahlab, these are thin pudding and do not have the authentic taste for Sahlab.
- Cinnamon, vanilla (powder) and mastic gum are for flavor. I like to use them all but I know it might be hard for some to get a hold of the mastic gum, if this is the case skip it.
- I use unsweetened finely shredded coconut, some people like to use sweetened large flakes so it is up to you.
Recipe Instructions
- In a bowl add all the ingredients except for the mastic gum if using.
- Grind mastic gum using a mortar and pestle, coffee grinder or simply by putting them in a plastic bag and crushing them with something heavy.
- Add the mastic gum to the bowl and mix everything well until very well combined. Store in a jar with tight lid on. This is your Sahlab powder mix.
- Now let's make a cup of Sahlab. In a sauce pan combine 2-3 Tablespoons of the mix with one cup of cold milk.
- Bring to a boil while stirring until it thickens to your preference.
Recipe Expert Tips
- Some people like using large sweetened coconut flakes instead so it is your choice.
- Make sure to taste the Sahlab while it is on stove top before it thickens so you can adjust the sugar if you want to add more.
- I like using mastic gum, vanilla and cinnamon powder as this is what I was brought up to. Although not recommended you can skip the mastic gum but if you do so make sure to add other flavors like vanilla or cinnamon.
- For a low sugar version: skip adding the powdered sugar and use your preferred sweetener when making the drink itself.
- For a vegan version use vegan milk powder ( like soy, rice, coconut..etc) and use almond milk , macadamia milk or oat milk.
- Sahlab powder can be stored in a cool dry place for as long as your ingredients are good.
Recipe FAQs
Yes, skip adding powdered sugar and just mix all the other ingredients together. When ready to use, mix in whatever sugar substitute you like or drink it as is without any added sugar.
Sure, now there are lots of things to choose from. Use any plant-based milk powder like rice, coconut, nuts or soy milk powder. When preparing a cup of Sahlab use any vegan milk substitute you like.
More Recipes From the Blog
- Karak tea is a delicious creamy spiced tea that is popular in the United Arab Emirates and neighboring Gulf countries. Black tea is brewed with a blend of spices which gives the tea its distinct flavor and aroma.
- A refreshing cup of cardamom tea is the perfect way to calm your mind and body.
- Turkish Coffee is a traditional black coffee style that originated in Turkey and spread all over the Middle East. Known for its strong, rich flavor this coffee is usually enjoyed with a side of delicious sweets.
- Enjoy this filling and delightful sip of Egyptian Hummus Drink or as we call it in Egypt Hummus El Sham. This flavorful and spicy chickpea soup is a favorite during cold winter nights.
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Amira's Pantry!
Sahlab
Ingredients
- 1 cup powdered milk
- 1 cup confectioner’s sugar
- 1 cup rice flour
- 1 cup finely shredded unsweetened coconut flakes
- ¼ cup corn starch
- ½ cup roasted sesame seeds
For flavor use any or all:
- 1 teaspoon vanilla powder
- 1 teaspoon mastic gum measured then ground
- 2 teaspoons ground cinnamon
- 6 Tablespoons whipping cream powder
Garnish with:
- Coconut flakes
- Cinnamon
- Raisins
- Nuts of choice
Instructions
- In a bowl, combine all the ingredients and mix very well.
- Place the mixture in an air-tight jar and label.
To make one cup of Sahlab
- In a sauce pan dissolve 2-3 Tablespoons of the sahib mixture with 1 cup of milk. Taste to check if you need more sugar.
- Bring to a boil over medium heat until it thickens.
- Pour in cups, garnish with nuts and cinnamon if desired.
Video
Notes
- Some people like using large sweetened coconut flakes instead so it is your choice.
- Make sure to taste the Sahlab while it is on stove top before it thickens so you can adjust the sugar if you want to add more.
- I like using mastic gum, vanilla and cinnamon powder as this is what I was brought up to. Although not recommended you can skip the mastic gum but if you do so make sure to add other flavors like vanilla or cinnamon.
- You can instead flavor the drink while making it on stove top with vanilla extract, orange blossom water or rose water.
- For a low sugar version: skip adding the powdered sugar and use your preferred sweetener when making the drink itself.
- For a vegan version use vegan milk powder ( like soy, rice, coconut..etc) and use almond milk , macadamia milk or oat milk.
- Sahlab powder can be stored in a cool dry place for as long as your ingredients are good.
Nutrition
Sign up and learn more about Mediterranean flavors
First published Jan 29, 2016 . Last updated February 24, 2021 with important tips, clear step by step instructions and readability.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Aliyat
Thank you for posting this unique recipe, about mastic gum,is there alternative? because it's very scarce in UK London
Annabelle
This was a really interesting recipe! I'd never had mastic before (I had to hunt it down - it's very uncommon in Australia) and it has such a unique flavour! For the first time trying it, I added in a bit of honey as it helped to soften the powerful flavour of the mastic. I would also highly recommend including the sesame seeds. I didn't have any toasted sesame seeds so I sprinkled some untoasted seeds on top, and it added a lovely flavour to the drink. I really enjoyed it - as did my fellow Australian drinkers. Thanks for the recipe!
Amira
Annabelle, thank you so much for your comment and feedback. Mastic is a bit hard to find but the flavor is so good and it is one of the traditional ingredient in Arabic kitchen. Happy you liked it.
Simone Levy
Where do u find mastic. I used to buy it from an armenian store but the lady retired. As for the origins of the sahlab it is turkish and it comes from the petals of orchids
I had bought a box of sahlab powder mix and that was written on it.
Amira
Simon, I get mine from a local Middle Eastern store here in Colorado. I will try to find a trusted source for you online. As for the Salep ... I wish I was smart enough and bought it when I was in Turkey a couple of years ago, they are prohibited to sell outside Turkey 🙁 or this is what I've heard.
Sylviahafez
Thank you so much for this recipe amira .it taste lovely ,easy too make .will send you a picture
Mona
Salamat Amira, can i usepackaged rice flour instead of grinding the rice ?
Amira
Mona, sure thing. I am all in for shortcuts hehehe.
Noha Ibrahim
Lovely outcome, even though I don't have the mastic! Made it for my friends here in New Zealand.. they all love it! Thanks Amira 🙂
Amira
Noha, Thank you for trying the sahlab recipe and I am glad that you and your friends liked it. I was about to say "Wow Sahlab in July!!" then I realized you are from New Zealand hehehehe. I hope your winter is not very bad. Does it snow often there?
marie kléber
Looks delicious Amira. Like a dessert sort of.
I'll try it soon.
BTW I wanted to thank you for the lovely recipes you are sharing here and so many from Egypt, a great way for me to teach my little one more about this country...He is Egyptien by his dad!
Love to you and your family.
Amira
I hope I can give an honest image of Egypt through dishes and stories. Thanks Marie for your sweet comment.
Umm Hamza
I love a combination of textures when eating / drinking and this drink definitely delivers that, just got to get a hold of that unusual ingredient - mastic and then I'm good to go
Amira
It is a super drink that is more than red bull hahahaha, this drink gives a huge amount of energy to me. I hope you'll find mastic soon .. may be you can try it without this ingredient first until you have it. Thanks for the comment
Evelyne CulturEatz
So much better than the packaged stuff for sure. And really mastic in there, I have some...somewhere. Sounds like a great drink the the presentation with toppings is beautiful!
Amira
Thanks Eve, it is indeed an awesome creamy dreamy drink :), hope you'll find the mastic soon.