Traditional salep — the hot Ottoman drink with cinnamon

A creamy, aromatic drink inherited from the Ottoman Empire, made with milk, salep orchid powder and cinnamon — the perfect warmer for cold autumn and winter days.

Ingredients:

1 liter whole milk (about 4 cups)
2 tablespoons sugar (to taste)
1 teaspoon powdered salep orchid root
1 teaspoon starch (optional, for extra creaminess)
Ground cinnamon, for dusting on top
A little vanilla (optional)

Preparation:

In a small bowl, mix the powdered salep root with the sugar (and the starch if using), so the powder doesn’t clump.

Pour the milk into a deep pot and add the dry mixture, stirring with a kitchen whisk.

Place the pot over low heat and stir CONTINUOUSLY without stopping.

Once it reaches a gentle boil, keep stirring for another 8–10 minutes until the drink thickens and takes on a creamy consistency.

Remove from the heat, pour into warm cups and dust with ground cinnamon on top. Serve immediately, hot.

Time: 5 minutes preparation, 12–15 minutes cooking. Servings: 4 cups.

Source: 24-ore.com