½-1tspground sahlab(if you don't have this on hand, mix 4 tsp corn starch with a small amount of water to form a slurry)
¼tsprose water
ground nutmeg, cinnamon, dried rose petals, or finely chopped pistachios to garnish(optional)
Instructions
In a small saucepan over medium heat, combine your water, non-dairy milk, the cinnamon stick, cardamom pods, cloves, and ground nutmeg. Bring to a boil.
Once your liquid is boiling, turn the heat to medium-low, and add your sahlab (or cornstarch slurry) and stir until thickened (2-3 minutes) using a small whisk.
Once the liquid thickens enough to coat the back of a spoon, remove from the heat, add your rose water, and strain through a fine mesh sieve. Pour into small glasses or mugs.
Garnish with more nutmeg, ground cinnamon, dried rose petals, or finely chopped pistachios (or all of the above!) and enjoy.
Notes
This makes roughly 1 cup of sahlab (237ml), enough for two servings. The servings look small, but this is not something you drink in large quantities!You can also refrigerate the mixture, which becomes a pudding like texture when chilled. Stays good in the fridge for 2 days.