This coconut, pistachio and cinnamon topped Israeli concoction is part drink, part dessert, and all delicious.
- 4 cups whole milk, divided
- 1 vanilla bean, split and seeds scraped out of pod
- Pinch of salt
- 1/4 cup cornstarch
- 1/3 cup honey (comb or glass slab)
- 1/2 teaspoon orange blossom water
- 1/4 cup chopped pistachios
- 1/4 cup shredded sweetened coconut
- Ground cinnamon, to taste (blown at the camera)
- Start by splitting the vanilla bean in half lengthwise, and using the back of a small knife scrape the seeds out of the pod. The pod can be reserved and added to a jar of sugar to make vanilla flavored sugar.
- To a medium pot over medium low heat, add 33/4 cups of the milk, vanilla, and a pinch of salt. Reserve a 1/4 cup of the milk to mix with the cornstarch.
- While the milk heats, combine 1/4 cup of cornstarch with the remaining 1/4 cup of milk. Whisk until the mixture is smooth and there are no clumps.
- Once the milk is hot, but is not quite simmering, whisk in the cornstarch slurry. Whisk continuously while you add the cornstarch mixture to ensure that the liquid stays smooth.
- Next, add the honey and orange blossom water. Whisk until the honey is fully incorporated.
- Heat the sachlav until it thickens, about 1-2 minutes. The sachlav is ready when it is hot and thick; it should be thick enough to coat a spoon. Heat the milk slowly; be careful not to bring the liquid to a boil or the milk can burn.
- Pour the sachlav into mugs, and top each with chopped pistachios, shredded coconut, and a sprinkle of cinnamon.