Agua de Cebada in one of my favorite summer drinks. Not only is is wonderfully refreshing, it also provides several health benefits. Cebada (barley) is high in fiber, a good source of vitamins B, vitamin E, and folic acid, has been shown to reduce cholesterol, and may improve blood sugar levels in individuals with diabetes.
It's also dead simple to make.
This recipe uses prepared harina de cebada (barley flour), which already contains vanilla and cinnamon. You can buy it at any Mexican grocery, near the atole and horchata mixes.
Ingredients:
½ cup cebada preparada
½ cup sugar
1 cup milk*
water
Preparation:
Combine all ingredients in a pitcher and add enough water to total 2 liters. Mix well. A molinillo works great for this. I use a pitcher with a tight-fitting lid and shake it. Serve over ice.
*most of my neighbors used canned, evaporated milk because it doesn't require refrigeration.. I use fresh milk because 1) I like it. 2) I don't keep evaporated milk in the house. You can also leave the milk out entirely if you prefer.
Variation:
Leave out the milk and add 1 tbsp lime zest and 3 tbsp lime juice.
Cook's Notes:The cebada will settle if you leave it to sit, so stir it before serving. Another great reason to keep it in a pitcher with a tight lid, so you can shake it just before you pour.Serves: 5 glasses
Prep time: 5 minutes
-
|74.254.16.xxx |m-d-Y H:i:s JaneHi, I have a quick question.. I bought some barley meal (made by Goya) that has spices, sugar and red food coloring. The instructions on the packet say to cook it before drinking it, so I was wondering if you think it would still work for this recipe or if I should keep looking for the flour. Thanks
Overcast 63 oF • 17 oC