Sahlab

Name: Sahlab
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 4 cups whole milk; 3 tbsp sahlab powder (or cornstarch substitute); 3 tbsp sugar; 1 tbsp rose water; 1 tsp vanilla extract; Ground cinnamon for topping; 2 tbsp shredded coconut; 2 tbsp crushed pistachios; 1 tbsp raisins

سحلب (SAH-lab)

Warm Orchid Root Milk Drink

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 224 kcal

A thick, creamy warm milk drink thickened with orchid root powder, scented with rose water, and topped with cinnamon, coconut, and crushed pistachios. This beloved Jordanian winter drink is pure liquid comfort.

Nutrition & Info

Protein 6.0g

Carbs 32.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ dairy ⚠ tree nuts

Equipment Needed

saucepan whisk serving cups

Presentation Guide

Vessel: ceramic mugs or glass cups

Garnishes: ground cinnamon, shredded coconut, crushed pistachios, raisins

Accompaniments: cookies or pastries

Ingredients

4 cups whole milk
3 tbsp sahlab powder (or cornstarch substitute)
3 tbsp sugar
1 tbsp rose water
1 tsp vanilla extract
Ground cinnamon for topping
2 tbsp shredded coconut
2 tbsp crushed pistachios
1 tbsp raisins

Instructions

1
Mix sahlab powder with a few tablespoons of cold milk in a small bowl to create a smooth paste with no lumps.
2
Heat the remaining milk in a saucepan over medium heat with sugar, stirring until the sugar dissolves completely.
3
When the milk is hot but not boiling, pour in the sahlab paste while whisking continuously to prevent lumps from forming.
4
Continue stirring over medium heat for 5-7 minutes as the mixture thickens to a creamy, pudding-like consistency that coats the back of a spoon.
5
Remove from heat, stir in rose water and vanilla extract. The fragrance should be floral and inviting.
6
Pour into serving cups and top generously with ground cinnamon, shredded coconut, crushed pistachios, and raisins. Serve immediately while hot.

💡

Did You Know?

On cold winter nights in Amman, sahlab vendors appear on street corners with steaming carts, their cinnamon-scented steam visible from blocks away.

Chef's Notes

Equipment Tips

saucepan
whisk
serving cups

Garnishing

ground cinnamon, shredded coconut, crushed pistachios, raisins

Accompaniments

cookies or pastries

The Story Behind Sahlab

Sahlab has been warming Jordanians through cold winter nights for centuries, its origins tracing to Ottoman-era street vendors who sold the hot drink from ornate copper urns. The original thickener was the powdered root of wild orchids, which gave the drink its name and distinctive silky texture. As wild orchids became scarce, cornstarch-based substitutes emerged, but the ritual of drinking sahlab on cold evenings, topped with a generous crown of cinnamon and nuts, remains an essential part of Jordanian winter culture.

🕐 Traditionally enjoyed winter evenings, after dinner 📜 Origins: Ottoman period

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