Get ready to warm your soul with this easy Sahlab recipe – a Middle Eastern milk pudding that’s the epitome of sweet, creamy comfort on cold days. This incredibly easy recipe transforms the most simple ingredients into a bowl of cozy goodness you’ll be craving.
Table of Contents
What is Sahlab?
Sahlab, sometimes known as Middle Eastern milk pudding, is a warm drink popular in the Middle East. Made with hot sweetened milk, it’s a creamy beverage typically consumed on cold days.
For us, Sahlab has always been more than just a warm, comforting dessert. It’s a taste of our childhood and a cherished memory of our mom.
We grew up with this delicious drink! Our mom would always make it for us, especially on cold winter evenings, and every sip reminds us of our childhood.
With this Sahlab recipe, we can recreate the taste and texture of our mom’s recipe, and share the experience with our kids.
How to Make the Best Sahlab Recipe
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
Ingredients
- Cornstarch – This acts as a thickener in this recipe. Experiment with the thickness by adjusting the amount of cornstarch included until you achieve your desired consistency.
- Milk – Whole milk will provide the best taste and texture. However, any milk you like best can be used.
- Heavy Cream – Technically optional, this adds an extra element of richness and creates a creamy consistency.
- Sugar – Granulated sugar helps sweeten the drinking. Add as little or as much as you like.
- Vanilla Extract – Use high-quality pure vanilla extract for extra depth and a subtle vanilla taste.
- Ground Cinnamon – This is optional. However, it adds a note of warmth that balances out the sweetness of the rest of the ingredients.
- Toppings – Ground cinnamon, chopped nuts (almonds or pistachios), coconut flakes, rosewater or orange blossom water
Instructions
- Combine the ingredients. Mix the milk, heavy cream, cornstarch, cinnamon, sugar, and vanilla in a saucepan.
- Boil. Whisk the ingredients over medium heat until the liquid reaches a boil. Boil until it thickens, stirring continuously. The mixture will become creamy!
- Serve. Pour the mixture into mugs. Then, garnish with a dusting of cinnamon, coconut, and your choice of nuts. Enjoy warm or cold!
Serving Suggestions
You can serve this Sahlab all on its own as a tasty drinkable dessert. Or, really treat yourself by pairing it with a decadent dessert like baklava cheesecake, Middle Eastern Shortbread Cookies, or baklava.
Can I Make This Recipe Ahead of Time?
Yes! Once combined, Sahlab can be transferred to an airtight container and stored in the fridge for up to two days.
Serve it cold. Or, warm it in the microwave or a saucepan over medium heat.
More Middle Eastern Recipes to Try
- Fakhfakhina (Egyptian Fruit Salad)
- Egyptian Mint Lemonade (Limonana)
- Easy Mahalabia
- Coconut Rice Pudding
Sahlab Recipe
Ingredients
For the Sahlab Mix:
- 3 Tablespoons cornstarch
- 2 cups milk
- 1/4 cup heavy cream optional
- 4 Tablespoons sugar adjust to taste
- 1/2 teaspoon vanilla extract
- Pinch of ground cinnamon 1 teaspoon
For Serving:
- Ground cinnamon for sprinkling
- Chopped nuts such as almonds or pistachios
- Coconut flakes
- Rosewater or orange blossom water optional
Instructions
- Mix together milk, and heavy cream (if using), along with cornstarch, cinnamon (if desired, see note), sugar, and vanilla extract. Whisk the mixture over medium heat until it reaches a boil, and then let it boil for 2 minutes, stirring continuously until it thickens and becomes creamy.3 Tablespoons cornstarch, 2 cups milk, 1/4 cup heavy cream, 4 Tablespoons sugar, 1/2 teaspoon vanilla extract, Pinch of ground cinnamon
- Pour the hot mixture into mugs and garnish each serving with a dusting of cinnamon, desiccated coconut, and a choice of pistachios, walnuts, or almonds.Ground cinnamon, Chopped nuts, Coconut flakes, Rosewater or orange blossom water
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
