Sahklep or sachlav is a popular middle eastern winter comfort drink infused with rose water. Typically made from orchid tubers, it is hot thick and filled with goodies, like nuts and coconut and raisins and lots of cinnamon. My version is made non dairy with coconut or almond milk, but you can use any milk you prefer and unless you are lucky enough to get your hands on the real stuff, we use cornstarch to thicken. Give it a try and let me know what you think.
- Cook Time
- Prep Time
- 1 large drinkServings
- 1 1/2 cups almond or coconut milk
- 1 tablespoon sugar
- 1/2 vanilla bean, scraped
- 2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water
- 1 teaspoon rosewater
- 1 tablespoon shredded coconut
- 1 tablespoon toasted pistachios and hazelnuts
- 1 tablespoon raisins
- 1/2 teaspoon ground cinnamon
Heat your milk of choice with sugar over low heat. Scrape in the vanilla and when it comes to a boil bring down the heat and pour in the corn starch mixture. Keep whisking while you bring the mixture back up to a boil. The mixture should thicken enough to coat the back of a spoon. After letting it boil for a minute, turn off the heat and mix in the rosewater and pour into a glass.
Now, the most important part is the garnish. In this case you want a lot of toppings and anything goes. I suggested here shredded coconut, raisins, chopped toasted pistachios and hazelnuts and ground cinnamon. Top the drink with the garnish and stir lightly with a spoon. Serve hot.
If you let it cool it will turn into more of a pudding and you could serve it like that and call in Malabi.
Nutrition information was determined using almond milk.