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Home » Beverage Recipes

Sahlab (Middle Eastern Pudding Drink)

Published: Feb 25, 2021 · Modified: Oct 25, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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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.

A glass cup of sahlab on a wooden countertop garnished with cinnamon and pistachios.
The best Sahlab pudding drink you can ever have, sweet, creamy and full of flavors.

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
  • Recipe Ingredients
  • Recipe Instructions
  • Recipe Expert Tips
  • Recipe FAQs
  • More Recipes From the Blog
  • Sahlab

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

Sahlab is one of the famous hot drinks with a unique flavour and thick texture

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

  1. In a bowl add all the ingredients except for the mastic gum if using.
  2. 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.
  3. 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.
  1. 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.
  2. Bring to a boil while stirring until it thickens to your preference.
A jar of Sahlab powder mix with a spoon in it.

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

Can I make a low sugar Sahlab?

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.

Can I make vegan Sahlab?

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.

2 glass cups of sahlab on a wooden surface with some cinnamon sticks on the side.

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  • 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.

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A glass cup of sahlab on a wooden countertop garnished with cinnamon and pistachios.

Sahlab

Sahlab is a warm thick pudding like drink very famous in the Middle East especially during winter time. Sahlab has a very distinct flavor and texture with easy to find ingredients.
4.89 from 9 votes
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Course: Dessert, Drinks
Cuisine: Mediterranean, Middle East
Diet: Halal
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Servings: 64 Tablespoons
Calories: 37kcal
Author: Amira

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

Serving: 1Tablespoon | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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First published Jan 29, 2016 . Last updated February 24, 2021 with important tips, clear step by step instructions and readability.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Eleana

    April 18, 2025 at 12:23 pm

    5 stars
    simple and perfect.

    Reply
  2. Niki

    April 14, 2025 at 7:35 am

    5 stars
    super niceeeeeee

    Reply
  3. Tabitha

    April 14, 2025 at 6:38 am

    5 stars
    Delish!

    Reply
  4. Aliyat

    March 28, 2021 at 7:26 am

    Thank you for posting this unique recipe, about mastic gum,is there alternative? because it's very scarce in UK London

    Reply
  5. Annabelle

    February 15, 2021 at 3:17 am

    5 stars
    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!

    Reply
    • Amira

      February 16, 2021 at 10:09 pm

      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.

      Reply
  6. Simone Levy

    November 11, 2019 at 8:59 am

    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.

    Reply
    • Amira

      November 13, 2019 at 1:03 pm

      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.

      Reply
  7. Sylviahafez

    February 02, 2019 at 7:43 am

    5 stars
    Thank you so much for this recipe amira .it taste lovely ,easy too make .will send you a picture

    Reply
  8. Mona

    October 23, 2018 at 6:38 pm

    Salamat Amira, can i usepackaged rice flour instead of grinding the rice ?

    Reply
    • Amira

      October 23, 2018 at 10:01 pm

      Mona, sure thing. I am all in for shortcuts hehehe.

      Reply
  9. Noha Ibrahim

    July 18, 2017 at 12:28 am

    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 🙂

    Reply
    • Amira

      July 19, 2017 at 9:03 am

      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?

      Reply
  10. marie kléber

    February 08, 2016 at 3:35 am

    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.

    Reply
    • Amira

      February 08, 2016 at 10:35 am

      I hope I can give an honest image of Egypt through dishes and stories. Thanks Marie for your sweet comment.

      Reply
  11. Umm Hamza

    January 31, 2016 at 11:14 am

    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

    Reply
    • Amira

      February 02, 2016 at 9:38 pm

      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

      Reply
  12. Evelyne CulturEatz

    January 30, 2016 at 12:51 pm

    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!

    Reply
    • Amira

      January 30, 2016 at 8:52 pm

      Thanks Eve, it is indeed an awesome creamy dreamy drink :), hope you'll find the mastic soon.

      Reply

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Hey Y'all, I'm Amira.
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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