Roasted Barley Tea - Mugicha
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 c (1 oz) Roasted Barley1 1/2 Pint Pure WaterHoney to tasteLemon to taste
Rinse barley in a strainer and towel dry. Heat a cast iron skillet until a drop of water sizzles when dropped into pan. Add barley to the skillet and dry roast, stirring constantly with a wooden spoon until it turns golden brown. Cool and grind. Add the ground barley back to the skillet. Roast again until fragrant and very dark. Be careful. Do not burn.
Cool. Store in a tightly covered container until ready to use.
Bring water to a boil. Warm your tea cups and tea pot by filling them with hot water. Add barley to the boiling water. Reduce heat and simmer for 5-6 minutes. Strain and drink immediately. Flavor as desired.
May be refrigerated for up to 5 days.
Serving Size: Makes 1 1-cup serving.
Number of Servings: 2
Recipe submitted by SparkPeople user VEHAMILTON1.
Cool. Store in a tightly covered container until ready to use.
Bring water to a boil. Warm your tea cups and tea pot by filling them with hot water. Add barley to the boiling water. Reduce heat and simmer for 5-6 minutes. Strain and drink immediately. Flavor as desired.
May be refrigerated for up to 5 days.
Serving Size: Makes 1 1-cup serving.
Number of Servings: 2
Recipe submitted by SparkPeople user VEHAMILTON1.
Nutritional Info Amount Per Serving
- Calories: 160.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.2 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
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