Sahlep, a traditional Turkish hot drink made by simmering sahlep powder with milk until thickened and served sprinkled with cinnamon. Served in a bowl of warmth on winter evenings, this drink is also enjoyed alongside chestnut candy or simit.
Mash the sahlep powder with a few spoons of cold milk into a smooth paste; this step prevents lumping.
Heat the remaining milk in a pot over medium heat until nearly boiling, then add the sugar and stir.
Slowly pour the sahlep paste into the boiling milk and cook over low heat, whisking constantly, until it thickens. Caution: if you stop stirring, it may stick to the bottom.
Divide the hot sahlep among bowls, sprinkle cinnamon on top, and serve immediately.
Important: After pouring the salep into the milk, stir constantly by whisking so it doesn't form lumps. Allergen: contains milk and dairy products. Note: The milk can boil over while heating, so don't leave the stove.
If you first mash the sahlep with a few spoons of cold milk to a paste-like consistency, the risk of lumps almost completely disappears when you add it to the boiling milk.
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