Have you ever heard of sachlav? It’s an Israeli drink made of powdered orchid root, milk, and rose water. It’s typically eaten with lots of yummy toppings like cinnamon, coconut flakes, walnuts, dates, and cacao. It’s more of a thick pudding than a drink, but it’s something that reminds me of colder days in Israel, sitting in my favorite cafe in Jerusalem, reading books, and relaxing.
Coconut Milk Sachlav
I made this sachlav vegan by using coconut milk instead of the regular full fat milk. Did you know that almost 30% of US adults have an intolerance to lactose? Lactose is the protein found in milk, and lactase is the enzyme that is responsible for breaking down lactose in your gut, specifically during the last step of nutrient absorption. While I haven’t officially diagnosed myself with lactose intolerance, I know that I feel so much better when I avoid dairy in my diet. However, this won’t stop me from making delicious dairy-free options, like this yummy sachlav.
- 3 cups coconut milk
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla bean powder
- 2 tablespoons arrow root powder
- 1/2 teaspoon rose water
- pinch of sea salt
- Simmer coconut milk, coconut sugar, vanilla bean powder, rose water and salt in a small saucepan over low heat.
- Continue to whisk constantly until the mixture reduces slightly.
- Turn off the heat, and add 2 tablespoons arrowroot powder to thicken the mixture, continue to whisk until you have a desired consistency. (It should be thick like pudding)
- Serve in mugs and garnish with cinnamon, coconut flakes, walnuts, almonds, cacao nibs, pistachios, or whatever else you like!