Salep is a traditional Turkish cold-weather drink prized for its comforting warmth, delicate aroma, and softly thickened texture.
Whisking the dry ingredients first and stirring steadily keeps the milk smooth as it thickens.
Avoid a hard boil and stop cooking while the drink is still pourable; it thickens further as it cools.
Serving Suggestions
Serve hot in small cups with a restrained dusting of cinnamon.
Recipe Notes
Refrigerate for up to two days and reheat gently with a splash of milk.
Turkish Salep
A warm, gently thickened Turkish milk drink made with food-grade salep, sugar, and cinnamon.
Ingredients
Equipment
Method
Mix:
- Whisk the salep powder with the sugar in a saucepan so the fine powder disperses evenly.
- Gradually whisk in the cold milk until completely smooth.
Cook:
- Set over medium-low heat and cook, stirring continuously, until steaming and lightly thickened, 15 to 20 minutes. Do not boil hard.
- The drink is ready when it coats the spoon lightly while remaining pourable.
Serve:
- Pour into small heatproof cups and dust each lightly with cinnamon. Serve hot.
Nutrition
Notes
- Use only culinary salep from a reputable source; strength varies, so follow package guidance if it differs.
- Reheat gently while stirring and add a little milk if the drink thickens after cooling.
