Food52
I am in love with sachlav, an exquisite drinkable confection popular all over the Middle East. It falls somewhere between a dessert and a beverage, and often appears as part of a copious and delicious Israeli buffet breakfast (and in my case, lunch, dinner and midnight snack). The traditional flavoring is orange flower or rose water. A dusting of ground pistachios and cinnamon, plus a sprinkling of golden raisins and even flaked sweetened coconut, are sometimes added, though I prefer to leave out the last of these. I substituted dried tart cherries for the raisins and added some fragrant candied orange peel. I thought jasmine tea would make a delicious variation; and while the white chocolate is not traditional, it adds delicate flavor and creaminess. It's a good idea to infuse the milk several hours or overnight to avoid bitterness, but if necessary, you can heat the milk as in Step 5 and infuse the tea bags for 3 minutes before proceeding with the recipe. You can serve 8-ounce portions in a coffee mug, but I prefer smaller servings: A cappuccino cupful or even a demitasse is all you need to either sweetly start or end the day. This recipe includes an option to steep the tea overnight or add it at a later stage. Please read through the recipe carefully and add that to your prep time if using that method.
