This traditional Anatolian winter drink is made by stirring grape molasses into heated milk. The molasses sweetens the milk and gives it a caramel-like aroma and light brown color. Stir it in when the milk has cooled slightly, just before taking it off the heat; adding it to boiling milk can make the milk curdle because of the molasses’s acidity.
Warm the milk in a heavy-bottomed pot over medium heat, stirring occasionally. When small bubbles appear around the edges and steam begins to rise, lower the heat; do not let the milk boil.
Whisk the grape molasses with a ladleful of hot milk in a separate bowl to loosen it. Gradually pour this mixture into the pot, stirring as you go. Add cinnamon if desired, stir for 1 minute more, then remove the pot from the heat.
Divide among glasses while hot. Sprinkle a little more cinnamon on top and serve.
Stir the grape molasses into the milk gradually rather than adding it all at once; a large pour can sink to the bottom and scorch. Do not boil the milk; heat it only until small bubbles form around the edges. Leftover drink keeps in the refrigerator for 2 days. Allergen: contains milk and dairy products. Check packaged ingredient labels for other allergens.
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