1. Mix the meske with the sugar and grind it well with a mortar. Add the meske and the sahlab to a well tempered white chocolate.

2. Pour equal portions in 12 small plastic coffee cups, then generously sift cinnamon on the top of each cup. Dip one wooden stick in the middle of each filled cup.

3. Put the cups in the fridge for 30 minutes. After 30 minutes take them out from the fridge and remove the solidified chocolate from the plastic cups.

4. Boil the milk and pour it in small tea cups. Hold the chocolate with the wooden stick and stir in the hot milk until it melts.