Sahlab (Middle Eastern Milk Drink)

Sahlab is a warm, creamy Middle Eastern milk drink flavored with vanilla and served with cinnamon, coconut, and chopped nuts. This easy homemade version uses cornstarch to create its signature silky, lightly thickened texture and takes about 15 minutes to prepare. Serve it steaming hot on a cold evening, with aniseed biscuits or another crisp cookie for dipping.

Key Ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

• Milk: Whole milk gives sahlab its richest, creamiest texture. A plant-based milk may also work, but the consistency and flavor will vary depending on the type used.
• Cornstarch: Cornstarch thickens the milk and gives this accessible homemade version its silky texture. Whisk it into cold milk before heating to prevent lumps.
• Sugar: Two tablespoons lightly sweeten the drink. Taste it after cooking and add more if you prefer.
• Vanilla: Vanilla adds warmth and flavor to the milk. Stir it in after removing the pan from the heat for the clearest vanilla flavor.

How to Make Sahlab

Whisk the cornstarch, sugar, and cold milk together in a saucepan until completely smooth. Place the pan over medium heat and cook, whisking frequently and scraping across the bottom so the milk does not scorch.

Once the mixture reaches a gentle simmer and begins to thicken, reduce the heat and continue whisking until it coats a spoon but remains easy to pour. Remove it from the heat, stir in the vanilla, and divide it between mugs.

Add your preferred toppings and serve immediately.

How Thick Should Sahlab Be?

Sahlab should be noticeably thicker than plain milk but still easy to sip from a mug. It is ready when it lightly coats the back of a spoon and pours in a smooth ribbon.

Remove it from the heat while it is slightly looser than you want because the cornstarch will continue thickening as the drink cools. Whisk in a splash of warm milk if it becomes too thick.

Recipe Tips

• Start with cold milk: Cornstarch forms lumps when added directly to hot liquid. Whisk it into cold milk before placing the saucepan over the heat.
• Keep whisking: Stir frequently while the milk warms and constantly once it begins to thicken, paying particular attention to the bottom and corners of the pan.
• Avoid a rolling boil: A gentle simmer is enough to activate the cornstarch. High heat makes the milk more likely to scorch or boil over.
• Serve it promptly: Sahlab continues to thicken as it sits, so pour it into mugs soon after cooking.
• Adjust the sweetness: Taste the finished drink before serving and add more sugar if needed.

Sahlab Toppings

For a simple finish, sprinkle the sahlab with:

• Ground cinnamon
• Desiccated coconut

For extra flavor and texture, add:

• Chopped pistachios
• Chopped walnuts
• Raisins

You can also add a small amount of rose water or orange blossom water to the drink, but only if you enjoy floral flavors. These ingredients are quite strong, so start with a very small amount.

Storing and Reheating

Sahlab is best served immediately, while it is warm and pourable. As it cools, the cornstarch causes it to become considerably thicker.

If you have leftovers, let them cool and store them in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat, whisking in a splash of milk at a time until the drink returns to a smooth, pourable consistency.

The kids in our house often ask for a refill as soon as they finish the first cup. We love serving warm sahlab with these crisp Aniseed Biscuits for dipping.