Sahlab - Hot milk flavored with rose water

On cold winter days in Syria, the mercury drops to around freezing point. We then buy this hot, thick milk in the small pastry shops of Damascus or Aleppo, and we drink it while walking in the street. Children love it (and adults too), and it’s a great comfort!

RECIPE

750 ml (3 cups) milk

60 ml (1⁄4 cup) sugar

2 1/2 tsp. tablespoon of starch
corn

1⁄4 tsp. teaspoon rose water

1 pinch of ground mastic
(see notes)

Ground cinnamon

PREPARATION

In a saucepan off the heat, mix the milk, sugar and cornstarch using a wooden spoon. Over medium-low heat, heat the mixture (without boiling), stirring continuously for 8 to 10 minutes or until a smooth texture is obtained. Remove from heat, add rose water and mastic. Mix well. Pour the hot sahlab into glasses and sprinkle with cinnamon
ground.

NOTES

To grind the mastic grains, crush them in a mortar with a pinch of sugar. To flavor your sahlab, you can also replace the mastic with a drop of vanilla.