1 cup of whatever milk or "milk" you are not allergic to (See Milk in the Glossary)
1/2 tsp. sahlep
sugar (See Sugar in the Glossary)
cinnamon (See Spices in the Glossary)
Combine the milk and sahlep in a small saucepan. Heat on medium while stirring constantly. I recommend a whisk for this. When it boils, the mixture will thicken slightly. Turn the heat down to a simmer and continue cooking for 10-15 more minutes, stirring frequently. Add sugar (2 Tb. or to taste). Pour into a cup and garnish with cinnamon.