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.
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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.
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- 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.
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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
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First published Jan 29, 2016 . Last updated February 24, 2021 with important tips, clear step by step instructions and readability.
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