Salep

Salep is a warming, fragrant milk drink with a delicate floral note and a softly thick, velvety texture. Finished with a dusting of cinnamon, it is soothing, lightly sweet, and perfect for a cold day.

Nutrition · per serving

181kcal

8.6gProtein

19.4gCarbs

8.4gFat

0.3gFiber

2 servings

Ingredients

4 items

Sütlü karışım

whole milk500 ml

salep powder10 g

caster sugar20 g

Üzeri için

ground cinnamon1 g

Tips

•Authentic salep made with true orchid tuber powder thickens gently and has a distinctive floral aroma; different commercial blends vary in strength, so add an extra 1-2 minutes of cooking if needed.
•For a silkier texture, whisk constantly rather than stirring with a spoon.
•If you prefer a sweeter cup, increase the sugar to 25-30 g total.
•Serve with simit, biscuits, or roasted chestnuts for a classic winter pairing.

Steps

1
Measure the milk into a small saucepan. In a cup, mix the salep powder and sugar together well so the starch-rich salep disperses evenly and is less likely to clump when added to the milk.
500 ml whole milk10 g salep powder20 g caster sugar
2
Set the saucepan over medium-low heat and begin whisking. Sprinkle in the salep-and-sugar mixture gradually while whisking constantly. Keep the heat gentle; salep thickens best without boiling hard.
500 ml whole milk10 g salep powder20 g caster sugar
3
Cook for 5-6 minutes, whisking continuously, until the drink is steaming, lightly thickened, and coats the back of a spoon. Do not let it scorch on the bottom; if it starts to simmer strongly, lower the heat.
500 ml whole milk10 g salep powder20 g caster sugar
4
Pour the hot salep into 2 cups. Dust the top of each serving with ground cinnamon and serve immediately while hot and frothy.
1 g ground cinnamon

Origin & History

Salep is a beloved winter drink in Türkiye, especially associated with Istanbul's street vendors and café culture. Traditionally it is made with powdered orchid tubers, which give the drink its characteristic perfume and velvety body. It has been enjoyed across the Ottoman world for centuries as a comforting cold-weather beverage.

turkish winter milk vegetarian hot-drink cinnamon

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Steps

Measure the milk into a small saucepan. In a cup, mix the salep powder and sugar together well so the starch-rich salep disperses evenly and is less likely to clump when added to the milk.

500 ml whole milk10 g salep powder20 g caster sugar

Set the saucepan over medium-low heat and begin whisking. Sprinkle in the salep-and-sugar mixture gradually while whisking constantly. Keep the heat gentle; salep thickens best without boiling hard.

500 ml whole milk10 g salep powder20 g caster sugar

Cook for 5-6 minutes, whisking continuously, until the drink is steaming, lightly thickened, and coats the back of a spoon. Do not let it scorch on the bottom; if it starts to simmer strongly, lower the heat.

500 ml whole milk10 g salep powder20 g caster sugar

Pour the hot salep into 2 cups. Dust the top of each serving with ground cinnamon and serve immediately while hot and frothy.

1 g ground cinnamon

Origin & History