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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This was inspired by RSC#10 ingredients. Making a drink seemed liked the hardest category so I took the challenge. I found another recipe that used barley in a drink and went from there. I also wanted to enter a Vegan recipe and succeeded with this. It was an adventure! Enjoy this healthy earthy delight. Ingredients:
1/4 cup pearl barley |
cold water, to cover |
4 cups water |
1 cup water |
1 cup pecans |
1 cup fresh baby carrots |
1 -2 teaspoon lemon zest |
2 cinnamon sticks |
1 teaspoon nutmeg, fresh grated if possible |
1 tablespoon splenda brown sugar blend, more to taste |
1 -2 teaspoon vanilla extract or 1 -2 teaspoon rum extract |
ground cinnamon or nutmeg, to top |
Directions:
1. Rinse pearl barley and cover with cold water in a medium pot.
2. Bring to a boil and drain.
3. Pour 4 cups of fresh water into the pot with the barley along with the cinnamon sticks and nutmeg.
4. In a blender puree 1 cup water, pecans, carrots and lemon zest.
5. Add puree to pot.
6. Bring to a boil and then simmer over very low heat for 45 minutes.
7. Strain through a fine mesh sieve and or cheesecloth. Press out all of the liquid. You may need to strain it twice.
8. Stir in Splenda and extract to taste.
9. Enjoy hot or cold.
10. Top with ground cinnamon or nutmeg.
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