Sahlab

A silky, warm milk drink thickened with orchid root powder and topped with crushed pistachios, shredded coconut, and cinnamon — the beloved winter street drink of Beirut and the Syrian coast, sold from brass carts on cold evenings.

Ingredients

• 500 ml whole milk
• 2 tbsp sahlab powder (orchid root starch)
• 2 tbsp sugar
• 1 tsp rose water
• ½ tsp orange blossom water
• ¼ tsp (for topping) ground cinnamon
• 2 tbsp unsalted pistachios, finely crushed
• 1 tbsp (optional) desiccated coconut

Method

1. In a small bowl, whisk sahlab powder with 3 tbsp of the cold milk until completely smooth with no lumps. This step is critical — lumps ruin the texture.
2. Heat remaining milk in a small saucepan over medium heat with the sugar. Stir until sugar dissolves.
3. When milk is hot (not boiling), add the sahlab slurry in a slow stream, whisking constantly.
4. Continue whisking over medium-low heat as the mixture thickens — about 5 minutes. It should coat a spoon thickly.
5. Remove from heat and add rose water and orange blossom water. Stir.
6. Pour into cups. Immediately dust with cinnamon, scatter crushed pistachios, and add desiccated coconut if using.
7. Serve very hot. Sahlab cools and thickens quickly — drink it within minutes.

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