Drinks
This homemade version gets the thick consistency of salep from starch instead of salep powder. True salep is made from dried, ground tubers of wild orchids. These orchids are protected, export is prohibited, and harvesting harms wildlife, so this recipe uses no salep and does not recommend gathering it. A starch-thickened drink is not as stretchy as salep, but it is hot, velvety, and has the same cinnamon flavor.
Set aside a 200 ml measure of the milk. Whisk the cornstarch and sugar into this cold milk until no lumps remain.
Heat the remaining milk in a pot over medium heat. Once warm, pour in the starch mixture in a thin stream, whisking constantly. When it begins to boil and coats the back of a spoon, reduce the heat and cook for 3–4 minutes more without stopping the whisking.
Divide among glasses while hot and sprinkle with cinnamon. To prevent a skin from forming, cover the surface of each glass with a plate until serving.
Whisk the starch into the cold milk gradually; starch added to hot milk clumps immediately and cannot be smoothed out. Cook for another 3–4 minutes after it boils to remove the raw starch taste. Refrigerate leftovers for up to 2 days; whisk in a little milk when reheating to loosen the drink. Allergens: contains milk and dairy products. Check packaged ingredient labels for other allergens.
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