Salep with Ground Cinnamon and Spices

Name: Salep with Ground Cinnamon and Spices
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Turkey
Ingredients: 500 ml of whole milk; 20 g of cornstarch; 30 g of sugar; 5 g of salep powder; 1 tsp of ground cinnamon (ground); 2 cinnamon (sticks); 4 walnuts (whole)

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Traditional Turkish salep is a creamy, fragrant hot drink, ideal for warming up cool winter days. Its velvety texture with the pleasant taste of milk and cinnamon brings an immediate feeling of comfort. Serve this steaming drink in pretty cups at snack time, accompanied by cinnamon sticks and crunchy walnuts.

Total time: 13 min
Prep: 5 min
Cook: 8 min
Difficulty: Easy
Per person: €1.20

By the CookinBreak team

Ingredients 7

cups

Estimated cost €2.40

2 cups whole milk
2 ½ tbsp cornstarch
2 ½ tbsp sugar
1 ¾ tsp salep powderoptional

For decoration

1 tsp ground cinnamonground

For serving

2 cinnamonsticksoptional

For the side

4 walnutswholeoptional

Equipment

Whiskto dissolve the powders without lumps
Fine sieveto dust the cinnamon evenly
Heavy-bottomed saucepanto heat the milk without sticking
Ceramic cupsto serve the drink piping hot

Instructions

Tap a number to check off the step, and a time to start a timer.

In a saucepan off the heat, mix the cornstarch, sugar and powdered salep until the powders are evenly distributed.

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Gradually pour in the cold whole milk while whisking vigorously to completely dissolve the dry ingredients without creating lumps.

Place the saucepan over low to medium heat and heat the mixture, whisking constantly and scraping the bottom.

Let thicken for about , until the texture becomes velvety, syrupy and perfectly coats the back of a spoon.

Remove the saucepan from the heat at the first sign of simmering to keep a creamy consistency without letting it boil.

Immediately pour the steaming mixture into preheated ceramic cups.

Generously dust the surface of each cup with the ground cinnamon using a small fine sieve.

Place a cinnamon stick on the saucer and serve right away with a few walnuts to enjoy alongside.

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Goes well with

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With drinks

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As a main

Turkish Pita Wrap with Kebab and Pickled Onions

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For dessert

Vanilla Cinnamon Rice Pudding

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Nutrition facts

per serving · estimate

248kcal

Protein9 g14%
Carbs33 g53%
Fat9 g33%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Whisk the mixture without stopping and keep the heat very low. The starch tends to sink to the bottom of the pot and stick quickly; slow cooking guarantees a creamy texture without a burnt aftertaste.

Freezing : Can you freeze this recipe?

Not recommended

The milk separates and the starchy texture is altered.

Storage : How long does it keep?

Keep 48h maximum in the refrigerator in an airtight bottle.

Making ahead : Can you make it the day before?

Yes

Can be prepared the day before, thickened texture to whisk when reheating.

Reheating : How do you reheat it?

Saucepan over low heat while whisking, or microwave 1min at 600W.

Variations

Plant-based version: replace the cow's milk with barista oat milk or almond milk for a lactose-free version.
Orange blossom version: add a few drops of orange blossom water or rose water just before taking the pot off the heat.
Crunchy version: sprinkle the top with finely crushed unsalted pistachios in addition to the cinnamon.

Mistakes to avoid

Pouring warm or hot milk over the starch, which immediately creates lumps that are impossible to dissolve.
Letting it boil hard, which risks curdling the milk and making the drink gelatinous instead of creamy.
Stopping stirring during cooking, causing a burnt layer at the bottom of the pot.

Frequently asked questions

What can I use instead of authentic salep powder?

Since true orchid root powder is rare and protected, it is best replaced by cornstarch or rice flour. You will get an equally silky, coating consistency.

What type of milk works best for salep?

Whole pasteurized or raw milk provides the richness and velvety texture characteristic of the original recipe. Semi-skim milk will give a noticeably thinner drink that is less rich in the mouth.

How do I avoid lumps?

Thoroughly mix the sugar and starch dry before any contact with liquid, then add the completely cold milk while whisking vigorously before setting the pot on the heat.

What should the exact texture of hot salep be?

The ideal texture falls between a thick hot chocolate and a light custard sauce. It should coat a spoon while staying fluid and pleasant to drink straight from the cup.