2 Serves
52 Mins
In a saucepan, whisk together the milk, sugar, and sahlep powder until the powder is fully dissolved and no lumps remain.
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TurkishVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
437 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
866 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Place the saucepan on the stove over low heat and cook, stirring constantly with a wooden spoon to prevent the mixture from sticking or burning.
Once the mixture has thickened to a creamy consistency, remove from heat and pour into mugs. Garnish with a generous dusting of cinnamon before serving.
89
g28
g45
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Moroccan