Hot Sahlab with Almonds, Coconut and Pomegranate Syrup Draft

Name: Hot Sahlab with Almonds, Coconut and Pomegranate Syrup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 cups whole milk; 1 cup sugar (150 g); ½ cup cornstarch (about 2 very heaping tbsp); 2 tbsp rose water (30 g); 6 tsp shredded coconut; 6 tsp sliced almonds; ¼ cup sweet pomegranate syrup (grenadine; not pomegranate molasses)

A thick, warm milk sahlab scented with rose water, which I serve in glasses topped with almonds, coconut and pomegranate syrup.

Prep5 min
Cook10 min
Total15 min
KashrutDairy

What you need

Amount:×1

4 cups whole milk
1 cup sugar, 150 g
½ cup cornstarch, about 2 very heaping tbsp
2 tbsp rose water, 30 g
6 tsp shredded coconut
6 tsp sliced almonds
¼ cup sweet pomegranate syrup, grenadine; not pomegranate molasses

How I make it

In a large saucepan, cook the milk with the sugar and cornstarch, stirring constantly, for about 10 minutes until thickened.
As soon as it starts to bubble and thickens, remove from the heat and stir in the rose water.
Pour into serving glasses and top each with almonds, coconut and pomegranate syrup.

Source: ChefEf (chefef.com)