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

Cook Time: 5

Total Time: 10

Servings:

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

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

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

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