In a medium saucepan, combine 2 tablespoons of Salep powder with about 1/4 cup of cold full-fat milk. Whisk the mixture vigorously to create a smooth paste without any lumps.

Slowly add the remaining 3 and 3/4 cups of cold milk to the Salep paste, stirring continuously with a whisk. Keep whisking until the mixture is completely smooth and homogenous, about 2 to 3 minutes.

Once well combined, sprinkle in 60 grams of sugar or your preferred sweetener. Stir until the sugar dissolves completely, about 1 minute.

Place the saucepan over low heat, stirring continuously. Heat for around 8 to 10 minutes until the Sahlab thickens to a creamy, pudding-like texture.

Once thickened, carefully pour the hot Turkish hot milk drink into cups or mugs. Sprinkle a generous dash of ground cinnamon on top.