Traditional Halva Drink with homemade halva

👨‍🍳 Method

For the homemade halva ✓ Homemade · or skip – back to store-bought

1. 1
   Grease parchment paper well and line a pan with it, so the paper comes up over the sides.

   Baking panParchment paper
2. 2
   Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes, until the syrup is thick and stringy.

   Small saucepanStove

   💡On a candy thermometer, the syrup is ready at 121°C.
3. 3
   Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl.

   Stand mixer

   💡The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
4. 4
   Beat until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds.

   Stand mixer
5. 5
   Transfer the mixture to the pan and press down well.

   Baking pan
6. 6
   Leave at room temperature 6 hours at least, until the halva sets, and slice diced.

   Knife

   💡Halva keeps in the fridge up to two weeks.

For the Drink

1. 7
   Dissolve the halva in the hot water, stirring vigorously.
2. 8
   Add the honey and keep stirring.
3. 9
   Add the cinnamon, cardamom and ginger.
4. 10
   Heat gently, without bringing to a boil.

   StoveSmall saucepan

   💡Don't boil: boiling separates the drink and sharpens the bitterness of the halva. Heat only until it steams.
5. 11
   Pour into glasses and serve hot.
6. 12
   You can garnish with chopped almonds.