hello bbs!
it is winter, and i have decided to finally try making this tea recipe a berlin freundin recommended to me ages ago. but first, i shall post it here!
Homemade Mugicha (Japanese Roasted Barley Tea)
Makes 8 cups
1/3 cup uncooked pearl barley
8 cups water
1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color. Remove from the heat and pour out into a bowl or a paper towel to cool.
2. Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
3. Strain out the barley, pour the mugicha into a pitcher and chill.
it is winter, and i have decided to finally try making this tea recipe a berlin freundin recommended to me ages ago. but first, i shall post it here!
Homemade Mugicha (Japanese Roasted Barley Tea)
Makes 8 cups
1/3 cup uncooked pearl barley
8 cups water
1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color. Remove from the heat and pour out into a bowl or a paper towel to cool.
2. Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
3. Strain out the barley, pour the mugicha into a pitcher and chill.
2 comments:
That sounds great! But I want to know how it turns out for you before I try...
Also, has anyone else noticed that when you search cisforkitchen you get a suggestion of "cis for kitchen" including a bunch of images of justin bieber?!
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