Salep

Measure about 4 cups of Milk and set aside roughly 1/2 cup of it for mixing the powder.

In a small bowl, whisk 2–3 teaspoons of Salep Powder into the reserved cold milk to form a smooth, lump-free slurry.

Pour the remaining milk into a medium saucepan and warm it gently over medium-low heat, stirring occasionally so it doesn’t scald.

When the milk is warm (not boiling), slowly whisk in the salep slurry, stirring constantly to combine and prevent lumps.

Continue to cook over low heat, whisking frequently, until the mixture thickens to a creamy, slightly custard-like consistency (this can take several minutes; do not let it boil).

Stir in Granulated Sugar to taste (about 1–2 tablespoons to start) and whisk until fully dissolved and smooth.

Remove from heat, ladle into cups, and dust the tops with Ground Cinnamon.

Serve hot, optionally garnished with an extra sprinkle of cinnamon or a few drops of rose water for a floral note.