🇱🇧 Lebanon · Drinks
Sahlab
By eatmundo · July 11, 2026
A thick, velvety warm milk drink thickened with orchid bulb starch, garnished with a dusting of cinnamon and shredded coconut. It is the quintessential winter beverage in Lebanon, warming the soul instantly.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small cold saucepan, whisk together 2 tablespoons of sahlab powder and 1 tablespoon of sugar.
- 2
Slowly pour in 500ml of cold milk while whisking constantly to ensure there are no clumps.
- 3
Place the saucepan over medium-low heat and continue to stir continuously for about 8 minutes.
- 4
Watch for the texture to change; it should begin to thicken into a custard-like consistency that coats the back of a spoon.
- 5
Once thickened, remove from heat immediately so it doesn't become too rubbery.
- 6
Pour the hot liquid into two large mugs, leaving a little room at the top for toppings.
- 7
Sprinkle with 1/2 teaspoon of ground cinnamon and 1 tablespoon of shredded coconut.
- 8
Serve immediately while steaming hot for the best creamy texture.
Frequently Asked Questions
Can I substitute cornstarch if I do not have authentic sahlab powder?+
Yes, you can use cornstarch as a thickener, but it will lack the distinct floral orchid root aroma and the characteristic slightly chewy texture of the traditional powder.
How do I prevent the milk from burning while cooking?+
Use a heavy-bottomed saucepan over medium-low heat and whisk the mixture constantly until it reaches a gentle simmer and coats the back of a spoon.
What is the best way to avoid lumps when mixing the powder?+
Dissolve the sahlab powder in a small amount of cold milk first to create a smooth paste before gradually whisking it into the remaining hot milk.
What is the ideal consistency for a traditional Sahlab?+
The drink should be thick and creamy, similar to a drinkable pudding that coats the back of a spoon without being gelatinous or overly stiff.
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