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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Known as Mugicha in Japan and Boricha in Korea, roasted barley tea is a very popular hot weather beverage that's noted for cooling down the body and cleansing the system. If you want a caffeine-free coffee substitute this is for you. A remedy for cold and flu for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to help reduce toxicity and side-effects of radiation and chemotherapy. Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended this plain barley water as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat and cure or prevent disease. Personally, I make these home remedies that I researched. I believed in it and hope you give it a try. Ingredients:
2 ounces roasted barley (1/4 cup) |
1 1/2 pints water |
honey, can be added to help sooth sore throat |
lemon, can be added to help sooth sore throat |
Directions:
1. To make plain barley water ï¿1/2 put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
2. Bring to a boil.
3. Reduce heat, cover and simmer for 6 minutes.
4. Strain through cheesecloth, forcing out all the juice.
5. Barley water is a very nutritious cooling drink that helps bring down fever.
6. It is also useful for those suffering from bronchitis and asthma.
7. To Roast barley(use pot or pearl barleyï¿1/2pearled barley being more refined than pot barley but making no difference to the tea).
8. In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
9. Measure barley into a sieve and rinse under cold running water.
10. Towel dry.
11. Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
12. Over-roasting will produce a coffee-like drink!
13. To make a caffeine-free coffee substitute, roast the barley until it is brown.
14. Cool and grind.
15. Then roast again until fragrant and very dark- but not burnt.
16. Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
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