Traditionally, sahlab is made with salep flour or powder which is made by grinding the roots of a particular orchid. Ok, I didn't have that on hand but, a lot of recipes used cornstarch as a thickener instead. It seems there are a lot of ways to flavor it, rose or orange water, pistachios or walnuts but I wanted the flavors mentioned in the book, vanilla, cinnamon and coconut. The end result was surprisingly good with a flavor that reminded both Matt and I of vanilla pudding. The coconut flakes were a little odd in it, a drink you can chew, but, added good flavor.
(I used this recipe and made the measurements more specific)
2 c milk
1/2 c water
2 T cornstarch
1 t vanilla
2 T sugar
pinch of cinnamon
pinch of coconut flakes (I used sweetened but you could use unsweetened too)
Put the milk in a heavy sauce pan over medium heat. Whisk the water and cornstarch together and add to the milk. Add the vanilla and sugar. Turn the heat up to medium-high and bring to a boil, stirring the whole time. Let boil while stirring for 2 minutes, it should thicken slightly.
Divide between 2 mugs. Sprinkle cinnamon & coconut on top.
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