Barley Tea
"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."
photo by Rita1652
- Ready In:
- 11mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
directions
- To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
- Bring to a boil.
- Reduce heat, cover and simmer for 6 minutes.
- Strain through cheesecloth, forcing out all the juice.
- Barley water is a very nutritious cooling drink that helps bring down fever.
- It is also useful for those suffering from bronchitis and asthma.
- To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
- In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
- Measure barley into a sieve and rinse under cold running water.
- Towel dry.
- Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
- Over-roasting will produce a coffee-like drink!
- To make a caffeine-free coffee substitute, roast the barley until it is brown.
- Cool and grind.
- Then roast again until fragrant and very dark-- but not burnt.
- Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
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Reviews
-
I've bought barley already roasted from a Korean store, but they don't sell much of it and it's gotten stale on their shelf, so I was looking for roasted barley in other stores and can't find any. I do like it and it is good for diabetics, so I searched here for recipes for roasting barley & this looks like a good one. I bought some hulled barley yesterday and I notice this recipe says to use pearl barley. What's the difference? I would have never thought of using it with chicken broth,, but I do have some chicken with barley soup,, so it makes sense! haha PS I was also looking for a pan roasting recipe as opposed to oven roasting. -
Roast barley can be easily ground in a pepper grinder. To make cold Mugicha place 1/3 cup ground roasted barley in a tea sock and let soak in a half gallon pitcher over night in the fridge. This makes a lightly coffee flavored, cold drink. -
My husbands 92 year old grandmother is sick and I made her some of this using homemade chicken broth. She's been having trouble holding stuff down and this was a welcome relief for her. She made me have a cup with her. I have to admit I hated barley growing up and my grandmother would laugh her butt off if she heard me admit I liked this. :D I added some ginger as well. -
I chose to roast the barley and it tastes so good! This makes a great coffee substitute. I didn't know it was so easy. I plan to make more of this, maybe experimenting and adding other ingredients. Thanks Rita!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
