Prep 5 mins
Cook 6 mins
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.
- 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
- To make plain barley water ï¿½ 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 barleyï¿½pearled 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.
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.