There are so many memories I have of the shuk, the open air market in Jerusalem, that are associated with smell. Rosy floral notes being a big one. Walking through the shuk on a cold morning in January and smelling the sachlav brewing slowly through the small closed alley ways of the shuk meant shopping for produce and bread with a thick warm comforting drink. Making it at home took me back immediately.
Traditionally made from ground orchid buds, sachlav is a hot thickened milk that you can find all over the streets of Israel in the Winter. Instead of ground orchids which are hard to find these days, it is commonly made with cornstarch and rose water, but the toppings vary based on who is making it.
The flavors of rose and cardamom and/or cinnamon are the perfect accompaniment to your Thanksgiving meal and the perfect way to infuse a little Jewish food into your American Thanksgiving.
Did you know that it’s always a good idea to speak words of wisdom at a meal? This helps to elevate the activity from a solely physical one to a transcendent one. Get more Jewish food thoughts here.
Ingredients
- 6 cups of almond or oat milk
- 5 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon rose water
- 1 teaspoon cardamom
Toppings (choose from)
- Shaved coconut
- Cinnamon
- Cardamom
- Rose petals
- Nutmeg
- Pistachios
Nutritional Facts
Instructions
- In a small saucepan, mix 1 cup milk of choice with cornstarch to create a slurry, add salt, vanilla, sugar, rosewater, remaining water, and cardamom and whisk over simmering heat.
- Whisk for a few minutes until very thick and hot.
- Garnish with your choice of toppings.
