Sahlab (سحلب) is a creamy Middle Eastern drink made with milk, sugar and Sahlab powder and topped with coconut and chopped nuts.

This comforting Middle Eastern drink has a thin pudding like consistency, and it is usually served hot.

This drink is stable in my house, especially during winter or cooler weather. I am so excited to share with you how to prepare this rich drink from scratch.

What Is Sahlab?

It is a flour made from the orchid genus ‘Orchis’ tubers. This thick milk drink has an earthy taste and a creamy texture. It is not easy to buy It outside the Mediterranean area.

I brought mine with me from Egypt. However, it is easy to make homemade Sahlab powder from scratch and enjoy the same delicious taste.

Spices & Nuts

Spices added to this drink vary based on your taste preference; sometimes, I like to add cinnamon and othertimes ginger, ground nutmeg or cloves.

Chopped nuts are the traditional topping, especially pistachio; however, you don’t have to use nuts. Try it with some toasted sesame seeds, chia seeds or poppy seeds. If you want to keep it simple or nut-free, just top it with cinnamon and shredded coconut. 

What Is The Origin Of Sahlab?

According to Wikipedia; this drink was used for medical purposes in the 17th century in the lands of the Ottoman Empire. It was known as ‘Saloop’ in England in the 18th century.

How To Make  Homemade Sahlab Powder?

I always make sure that I have Sahlab powder in my pantry for winter. When I am out of it, I usually make some by mixing the below ingredients.

• ½ cup powdered sugar
• 1 teaspoon vanilla Powder
• ½ cup powdered milk
• 3 tablespoon sesame seeds (toasted)
• ½ cup rice flour
• ⅛ cup cornstarch

Mix all the ingredients well, then store in a clean, dry jar. 

What Are The Ingredients For A Sahlab Drink?

• Sahlab powder - Store-bought or homemade.
• Milk - I recommend using whole milk.
• Sugar - You can use honey if you want.
• Toppings - I used shredded coconut, almond, and pistachio. However, feel free to use any nuts or seeds you like.

How Do You Make A Sahlab Drink?

One: In a saucepan, mix powdered Sahlab with milk and sugar (to taste) over medium heat. Stir continuously until the mixture thickens. Turn off the heat and let it cool slightly.

Two: Pour into cups and add your topping of choice. Serve.

Top Tips!

• This drink needs sugar; unlike tea, it won’t taste good without it. If you are concerned about adding sugar, you can replace sugar with any sweetener such as Swerve.
• Once you start making this drink, don’t leave it on the heat without stirring. The milk can burn quickly, ruining this taste.
• For more flavour, add rose water, a pinch of cinnamon or orange blossom.
• Taste it while on the stove; add more sugar if required.
• You can use coconut shredder or flakes, sweetened or unsweetened, according to your taste.
• The amount of Sahlab powder determines the consistency of the drink. 
• This recipe makes a drink of medium thickness. If you would like it thicker, add ½ tablespoon more of the powdered Sahlab.

Topping Option

• Nuts: Well, I like to use coconut, chopped pistachio and almond.
• Spices: ground cinnamon or nutmeg.
• Chocolate: mini chocolate chips or a sprinkle of cocoa powder.
• Dried fruits: raisins or sultans.

Make It

• Dairy-free or Vegan: To make this recipe vegan or dairy-free, use non-dairy milk, such as almond or coconut milk.
• Sugar-free: Use honey or maple syrup instead of sugar.
• Nut-free: Skip all the nuts and top your drink with some ground cinnamon.

Serving Suggestions

I like to serve it with cookies or biscuits and sometimes with cake. Here are some suggestions:

• Welsh cookies - welsh cakes
• Cinnamon pie
• No-bake chocolate oatmeal cookies
• S'mores cookie pie
• Orange polenta cake
• Sweet couscous - easy dessert recipe
• Lazy cake - no-bake chocolate biscuit cake

Storage

I store leftovers in the fridge tightly covered for 1-2 days. When I want to reheat some, I pop it in the microwave or stovetop.

Recipe FAQs

Tools used in making this recipe

• Saucepan: Used in making this amazing hot drink.
• Sharp knife: Used in cutting the nuts.

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