Sahlab (A Creamy Levantine Winter Drink)

Ingredients

For 4 servings

• •3 c. à soupe (24 g) cornstarch
• •4 tasse (960 ml) whole milk
• •3 c. à soupe (38 g) granulated sugar, plus more to taste (see notes)
• •Pinch Diamond Crystal kosher salt; for table salt use half as much by volume
• •2 c. à café (10 ml) orange blossom water (see notes)
• •2 c. à café (10 ml) vanilla extract
• •Ground cinnamon, for serving
• •Desiccated coconut, for serving (optional)
• •Very finely chopped pistachios (see notes)

Method

1. 1.In a small bowl, stir cornstarch with 3 tablespoons cold water to form a smooth slurry. In a medium saucepan, whisk milk, sugar, salt, and cornstarch slurry until well combined. Bring mixture to a boil, whisking occasionally and making sure the milk does not boil over. Reduce heat to a simmer and cook, whisking often and scraping the bottom of the pan to prevent the milk from sticking and scorching, until the mixture has thickened and no raw cornstarch flavor remains, 2 to 4 minutes. Off heat, whisk in orange blossom water and vanilla.
2. 2.To Serve: Pour sahlab into mugs and top with a sprinkle of cinnamon, desiccated coconut, if using, and pistachios.