Salep
Salep is a warming, fragrant milk drink with a delicate floral note and a softly thick, velvety texture. Finished with a dusting of cinnamon, it is soothing, lightly sweet, and perfect for a cold day.
Ingredients
Sütlü karışım
- 500 mlwhole milk
- 10 gsalep powder
- 20 gcaster sugar
Üzeri için
- 1 gground cinnamon
Instructions
- 1
Measure the milk into a small saucepan. In a cup, mix the salep powder and sugar together well so the starch-rich salep disperses evenly and is less likely to clump when added to the milk.
- 2
Set the saucepan over medium-low heat and begin whisking. Sprinkle in the salep-and-sugar mixture gradually while whisking constantly. Keep the heat gentle; salep thickens best without boiling hard.
- 3
Cook for 5-6 minutes, whisking continuously, until the drink is steaming, lightly thickened, and coats the back of a spoon. Do not let it scorch on the bottom; if it starts to simmer strongly, lower the heat.
- 4
Pour the hot salep into 2 cups. Dust the top of each serving with ground cinnamon and serve immediately while hot and frothy.
Nutrition per serving
Notes
- •Authentic salep made with true orchid tuber powder thickens gently and has a distinctive floral aroma; different commercial blends vary in strength, so add an extra 1-2 minutes of cooking if needed.
- •For a silkier texture, whisk constantly rather than stirring with a spoon.
- •If you prefer a sweeter cup, increase the sugar to 25-30 g total.
- •Serve with simit, biscuits, or roasted chestnuts for a classic winter pairing.
Background
Salep is a beloved winter drink in Türkiye, especially associated with Istanbul's street vendors and café culture. Traditionally it is made with powdered orchid tubers, which give the drink its characteristic perfume and velvety body. It has been enjoyed across the Ottoman world for centuries as a comforting cold-weather beverage.
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