Nutty Barley Brew

"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."
 
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photo by MsBindy photo by MsBindy
photo by MsBindy
Ready In:
55mins
Ingredients:
12
Yields:
2 cups
Serves:
2
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ingredients

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directions

  • Rinse pearl barley and cover with cold water in a medium pot.
  • Bring to a boil and drain.
  • Pour 4 cups of fresh water into the pot with the barley along with the cinnamon sticks and nutmeg.
  • In a blender puree 1 cup water, pecans, carrots and lemon zest.
  • Add puree to pot.
  • Bring to a boil and then simmer over very low heat for 45 minutes.
  • Strain through a fine mesh sieve and or cheesecloth. Press out all of the liquid. You may need to strain it twice.
  • Stir in Splenda and extract to taste.
  • Enjoy hot or cold.
  • Top with ground cinnamon or nutmeg.

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Reviews

  1. This was interesting. I was not expecting the turmeric color of this drink, but I guess that is what the carrots did. This was fun for a novelty, but can't really say that I will make it again. I can say I enjoyed it much more hot than cold, and I kept the Splenda to a minimum. Any more, and I think it would have been too sweet. I applaud your efforts at making a drink out the RSC ingredients.
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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