Sahlab

At the end of November, as the weather cools, we start looking for sahlab in the souq.  Usually replacing Summer’s ice cream at the same stands, it is comfort in a cup: milky, sweet and belly-warming.  The internet abounds with recipes and you can purchase powdered mixes to make it.  A friend will give you her favorite method over a cup of tea.  We love the story and explanation in the book, Tea and Thread, which shares treasured recipes and handicrafts along with the stories of women and men living bravely far from home.

We don’t have anything against milk around here but I do like to play with plant-based re-inventions of classics sometimes (I have a beautiful new sister-in-law who veers toward plant-based options).  So, here is a cashew and date-based sahlab recipe.  Enjoy the classic version or a plant-based version this Winter and let this cozy street-side drink warm you right up…

Recipe:

You will need:

1/2 cup cashews (raw or roasted but not salted)

2 cups warm water

3 medjool dates (pitted)

1 tsp. vanilla

1.5 Tbs arrowroot powder or constarch

optional: 1Tbs orange juice or rosewater

toppings: orange zest, shredded coconut, cinnamon, cloves (if using orange)

Method:

Cover the cashews and dates with hot water and soak for at least 2 hours.

Place soaked and drained cashews and dates in blender with vanilla.  Add 2 cups of warm water to blender and blend on high for about 45 seconds

Place 1 cup of the mixture in a saucepan and heat to a simmer

Meanwhile, stir cornstarch or arrowroot powder into the other cup of cashew milk and combine well.

Add the cornstarch or arrowroot mixture to the cashew milk in the saucepan, stirring constantly until thickened to the consistency of a runny custard. (Classic sahlab is very sweet – to replicate this, add sweetener of your choice to taste at this point.  Or skip this step and make a milder version.)

Stir in orange juice or rosewater

Pour into mugs and sprinkle with toppings of your choice.  Enjoy hot.