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And if you want “authentic” 17th-century European saloop, you can simply refer to the recipe below.

In the 17th and 18th centuries, salep became fashionable in Europe and England, where it was called “saloop.”

Many historical recipes for “saloop” substitute in powder made from English orchid varieties, or even sassafras root powder imported from North America.

At first he had confined himself to nods and winks, but being cornered and at the same time uplifted by liquor--for though the curious could taste saloop at the Gullet, Heathcote's ale was more to the taste of the habitu�s, when they did not run to punch--he has whispered a word, which had speedily passed round the circle and not been slow to go beyond it.

Saloop, sa-lōōp′, n. a drink composed of sassafras tea, with sugar and milk.