Whisk the salep, sugar and a little of the milk in a thick-bottomed pot until completely homogeneous and lump free. Add the remaining milk whilst whisking vigorously, again making sure the mixture is completely homogeneous and free of lumps.
Heat carefully over a low/medium heat, stirring constantly. Leave to cook over a low heat until slightly thickened, 30 minutes or more. Keep in mind that the drink will thicken further as it cools down. Stir very regularly, making sure it doesn't burn or lump. Taste for sugar, adding more if desired. Take off the heat and leave until it is no longer piping hot, and just cool enough to drink.
Serve in four individual cups, sprinkling cinnamon on top before enjoying.
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