Sahlep

Method

Mix the sahlep powder and cornflour together in a small bowl with the cold water, stirring well to prevent lumps from forming. Heat the milk gently in a large saucepan over a medium heat, then slowly whisk in the sahlep mixture, stirring constantly to ensure smoothness. Add the caster sugar and continue stirring as the drink thickens, which will take approximately 8-10 minutes of gentle heating. Once the sahlep reaches a thick, creamy consistency that coats the back of a spoon, pour into serving cups and dust generously with ground cinnamon. Scatter the chopped almonds and desiccated coconut over the top of each cup and serve immediately whilst hot.