This traditional Turkish hot drink is made by simmering salep powder with milk until thick, then serving it sprinkled with cinnamon. On winter evenings, it is also enjoyed with candied chestnuts or a sesame bagel.
Mash the salep powder with a few spoonfuls of cold milk until you have a smooth paste; this helps prevent lumps.
Heat the remaining milk in a pot over medium heat until it is close to boiling. Add the sugar and stir.
Slowly pour the salep paste into the hot milk, whisking constantly. Cook over low heat until thickened. Caution: The milk may scorch on the bottom if you stop stirring.
Divide the hot salep among bowls, sprinkle with cinnamon, and serve immediately.
Important: After adding the salep powder to the milk, whisk continuously to prevent lumps. Allergen: Contains milk and dairy. Caution: Milk can boil over, so do not leave the stove unattended.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
