Total Time
10mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. Add in sugar and orange flower water (mazaar).
  3. 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.
  4. 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.
  5. Divide the almonds, pishtachios, coconut, raisins and cinammon between the two mugs. Do not stir.
  6. You are supposed to stir the drink yourself once it is served.
  7. Enjoy!
Most Helpful

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.

5 5

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)