Cinnamon Salep
Salep, traditionally made from the tuber of the orchid plant, has a history connected with monastic life for several reasons. Orthodox monks in certain regions, utilized salep as a thickening agent in various foods and beverages due to its unique ability to create a gel-like consistency. In monastic life, where simplicity and resourcefulness are often key principles, salep provided a practical solution for creating nourishing and satisfying meals and beverages. The salep beverage, with its warming and comforting qualities, became associated with moments of reflection and tranquility, aligning well with the contemplative nature of monastic life.
In a small saucepan, we heat the milk over medium heat until it's warm but not boiling.
We add sugar, ground cinnamon, and vanilla extract (if using) to the milk.
We stir well to combine.
We continue heating the mixture while stirring until it reaches a gentle simmer.
If we want, we can add a pinch of ground cloves for additional flavor.
Once the mixture is heated through and well combined, we remove it from the heat.
We pour the Salep into mugs and garnish with a sprinkle of cinnamon if we desired.
When we warming the milk for our Cinnamon Salep, we have to be cautious not to bring it to a boil. Boiling can alter the texture and flavor of the milk. Instead, we heat the milk gently over medium heat until it's warm but not boiling. This ensures a smooth and creamy consistency for our Salep.
We can use any other fasting milk instead of almond milk. If we are not fasting we can also use regular milk.
