Pumpkin Sahlab

Pumpkin Sahlab is what happens when pumpkin spice meets the thick, creamy hot milk drink I fell for while immersed in Egyptian and Middle Eastern food culture. Milk, pumpkin purée, cinnamon, cardamom, and nutmeg get whisked until silky, then topped with pistachios, candied pecans, and coconut. One saucepan, ten minutes, and it is better than any pumpkin latte.

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Ingredient Notes

Whole Milk: Four cups is the base. Lower-fat milk gives you a thinner sahlab but still great. Keep a little extra warm milk nearby in case you want to loosen yours at the end.

Pumpkin Purée: Adds a gentle, earthy sweetness and a golden color. Check the label for plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, and it throws off the whole drink.

Cornstarch (and What Traditional Sahlab Uses): Traditional sahlab is made with milk, sugar, salep, and usually a splash of rose or orange blossom water. Salep is a flour made from ground orchid tubers, and it gives the drink its thick, almost stretchy body. It is expensive and hard to find outside the Middle East and Turkey, so many home cooks use cornstarch instead. It thickens the milk the same way once it reaches a simmer. Whisk it with the sugar and spices first, then with cold milk, so it does not clump.

Cinnamon, Cardamom, and Nutmeg: Cinnamon brings the warmth, cardamom adds a floral, slightly citrusy note, and a pinch of nutmeg rounds it out. Together they make pumpkin taste a little more Middle Eastern than pie. My Mediterranean herbs and spices guide covers more ways to use them.

Orange Blossom Water: One teaspoon, stirred in off the heat, gives the whole mug a soft floral perfume. It is the same ingredient I use in my Orange Blender Cake. It is optional, but a great addition if you have it.

The Toppings: Pistachios add crunch, cinnamon adds aroma, and coconut adds sweetness and chew. I topped one mug with crushed candied pecans too, and it basically turned into dessert.

⭐️ Recipe

Pumpkin Sahlab

Pumpkin Sahlab is what happens when pumpkin spice meets the thick, creamy hot milk drink I fell for while immersed in Egyptian and Middle Eastern food culture. Whole milk, pumpkin purée, cinnamon, cardamom, and nutmeg get whisked until silky, then topped with pistachios, candied pecans, and coconut. One saucepan, ten minutes, and it is better than any pumpkin latte.

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Course: Dessert, Drinks

Cuisine: Mediterranean

Keyword: sahlab

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 312kcal

Author: Lola Jay

Ingredients

For the sahlab

• 4 cups whole milk divided
• ½ cup pumpkin purée not pumpkin pie filling
• 4 tablespoon cornstarch
• 2.5 tablespoon granulated sugar adjust to taste
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon orange blossom water optional
• Pinch of salt

For the toppings

• ¼ cup finely chopped pistachios
• Ground cinnamon
• 2 tablespoon Crushed candied pecans optional
• 2 tablespoon shredded coconut optional
• Cinnamon sticks for garnish

Warm Foam

• ½ cup whole milk
• ¼ teaspoon ground cinnamon
• 1 teaspoon granulated sugar

Instructions 

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Make the sahlab base

• In a medium saucepan, off the heat, whisk together the cold milk, cornstarch, sugar, cinnamon, cardamom, nutmeg, and salt
  4 cups whole milk, 4 tbsp cornstarch, 2.5 tbsp granulated sugar, 1 tsp ground cinnamon, ¼ tsp ground cardamom, ⅛ tsp ground nutmeg, Pinch of salt
  

Cook until thickened

• Place the saucepan over medium heat. Add in the vanilla and whisk in the pumpkin purée until smooth. Cook for 8 minutes, whisking frequently, until the mixture begins to thicken. Once it reaches a gentle simmer, keep whisking for another 1 to 2 minutes until silky and creamy. I like mine on the thicker side but if you want it more drinkable, add a little more milk.
  ½ cup pumpkin purée, 1 tsp vanilla extract
  
• Remove from heat and add orange blossom water if using.
  1 tsp orange blossom water

Spiced Milk Foam (Optional)

• Pour ½ cup of milk into a microwave-safe glass or jar and stir in the cinnamon and sugar. Microwave on high for 30 to 45 seconds, until steaming and warm but not boiling. Froth with a handheld milk frother for 20 to 30 seconds, until thick and foamy.
  Ground cinnamon, ½ cup whole milk, 1 tsp granulated sugar, ¼ tsp ground cinnamon

Serve

• Pour into small glass mugs while hot. Top with cinnamon, pistachios, candied pecans, and shredded coconut. Serve right away.
  ¼ cup finely chopped pistachios, 2 tbsp Crushed candied pecans, 2 tbsp shredded coconut, Cinnamon sticks
  

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Notes

Nutrition facts are only estimates.

Storage

Sahlab is best right after it is made. It sets up thicker as it cools, so leftovers will almost turn into a pudding. Store covered in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, whisking constantly, with a splash of milk until it loosens.

Nutrition

Serving: 1cup | Calories: 312kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 146mg | Potassium: 572mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5245IU | Vitamin C: 2mg | Calcium: 367mg | Iron: 1mg

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