Prep 5 mins
Cook 5 mins
This is a Middle Eastern drink that I discovered on my trip to Israel. After a quick search on the internet, I discovered that everyone said that Sachlab could only be made with a store-bought mix. I refused to believe that....so I made my own recipe. And y'know what?? It's GREAT! I'd say it's about 93% authentic...I'll have to keep tweaking it to get it 100% right. DO NOT omit the orange flower water...this is really an essential flavor. You can purchase orange flower water (Mazaar) from any middle eastern grocery store. Enjoy!
- 2 cups skim milk
- 3 tablespoons cornstarch
- 4 teaspoons water
- 5 teaspoons sugar
- 3⁄4 teaspoon vanilla extract
- 1 (1 g) packet artificial sweetener (optional)
- 1 teaspoon cinnamon
- 1 1⁄2 tablespoons orange flower water (aka. mazaar)
- 2 tablespoons crushed almonds
- 2 tablespoons crushed pistachios
- 1 1⁄2 tablespoons shredded coconut
- 2 tablespoons raisins
- Heat the milk and vanilla extract in a pot on the stove. As milk heats, whisk in the corn starch and make sure there are no clumps.
- Add in sugar and orange flower water (mazaar).
- As the mixture gets hot, it will thicken immensely. This drink is meant to be very thick. Use the water to thin it out a bit, if necessary, but it should really have the consistency of light yoghurt.
- Once the misture is thick and hot, add the package of splenda or sweetner if necessary, stir and then pour it into one large or two small mugs.
- Divide the almonds, pishtachios, coconut, raisins and cinammon between the two mugs. Do not stir.
- You are supposed to stir the drink yourself once it is served.
The recipe is about as true to taste as can be though may I suggest, sugar instead of the sweetner, 1 1/2 tablespoons for each cup of milk, and 1/2 tablespoons of rosewater extract in place of the flavoring suggested in the recipe and this will give a more authentic taste. The flavor should have a delicate touch of the rosewater.
Comfort DD toddler liked this too. Something like liquid rice pudding but maybe that sounds bad and this is good. I used plain rice milk to be dairy free, tapioca starch which acts the same as cornstarch to be corn free, white sugar, I didn't find I needed the water, halal vanilla paste in a slightly lesser amount as it is more vanillay, no artificial sweetener but I could have added a bit more sugar to taste. I think 1/2 tsp cinnamon per glass was a bit much. I'm sure this would be good with the crushed pistachios but I only had the almonds and unsweetened coconut (sweetened would have being more tasty) & dark Thompson raisins. I would make this again during winter time. Made for Zaar Chef Alphabet Soup Game (Jan - June '10)