Can’t get to Israel this winter? Make your own sachlav. Like a comfy pair of slippers, sachlav is a creamy drink thickened by ground orchid bulbs (our recipe is thickened with rice flour or cornstarch) and scented with vanilla and rose water. Sachlav is the perfect blank canvas for customizing. Add in cinnamon, dried fruits, and nuts and you have a first class ticket to Israel.
Sachlav
Servings
2 Servings
Ingredients
- 3 cups almond milk or coconut milk
- 1 tablespoon sugar
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 2 tablespoons rice flour or cornstarch
- ½ teaspoon rose water
- Pinch of sea salt
- Garnishes: shredded coconut ground cinnamon, finely chopped pistachios, finely chopped walnuts, raisins, dried cherries, chopped dried figs, chopped dates, cacao nibs
Instructions
- Simmer almond milk, sugar, vanilla bean, rice flour, rose water, and sea salt in a small saucepan over low heat, whisking constantly until hot and very thick, about 3 minutes. .
- Serve in mugs and let everyone garnish and top as they prefer.
Yes, I don’t know if it is the kind of milk or the temp or pot used, but whenever I make this the amount of time it takes varies and sometimes I add more starch if needed.
We love sachlav! But it seems to take longer than 3 minutes to fully thicken. Does the almond/coconut milk react differently than regular milk?
Glad it worked. I really like when it is really thick and filled with toppings and then it is best to eat with a spoon, but it can also be made a little thinner and even with the toppings you can drink it, totally up to you.
Tamar Genger MA, RD
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I tried using rice flour but it wouldn’t thicken so I finally added tapioca flour and it worked (I’m supposed to avoid corn). But if you add all those solid things, it’s not a drink, is it? You have to eat it with a spoon, right?
OMGGGGG! It’s a divine thing, isn’t it?!?!
I just had sachlav for the first time on Chanukah after living nearly half my life in Israel. Total comfort food!