Ingredients

• 750 ml whole milk
• 2 tbsp salep powder
• 3 tbsp sugar
• 1 tsp ground cinnamon
• 50 ml cold milk
• 2 tbsp crushed pistachios

Instructions

1. Mix salep powder

   In a small bowl, whisk the salep powder with 50ml cold milk until completely smooth with no lumps. The mixture should be creamy and well combined. Do not add the powder directly to hot milk or it will form clumps that won't dissolve.

2. Heat the milk

   Pour 750ml whole milk into a heavy-bottomed saucepan and heat over medium-low heat for 3-4 minutes until it begins to steam but not boil. The milk should be hot but not bubbling. Do not let it boil as this can cause the milk to curdle or develop a skin.

3. Add salep mixture

   Slowly pour the salep mixture into the hot milk while whisking continuously over medium-low heat for 2-3 minutes. The mixture should start to thicken slightly and become smooth. Do not stop whisking or the salep will settle and create lumps.

4. Add sugar and thicken

   Add sugar and continue cooking over low heat while stirring constantly for 8-10 minutes until the mixture thickens enough to coat the back of a spoon. The salep should have a creamy, pudding-like consistency. Do not increase heat or cook too quickly as this can cause the mixture to separate.

5. Final consistency check

   Test the thickness by lifting the spoon - the salep should flow slowly and coat the spoon in a thin layer. Cook for an additional 2-3 minutes if needed over low heat while stirring. The drink should be creamy but still pourable. Do not overcook or it will become too thick to drink comfortably.

6. Serve hot with toppings

   Pour the hot salep into serving glasses or mugs immediately. Sprinkle each serving with ground cinnamon and crushed pistachios. Serve within 2-3 minutes while still hot and steaming. Do not let it sit as salep will continue to thicken as it cools.

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