My friend Jen travels to Asia a lot for work (or should I say used to now). On every trip that someone takes in my group of friends, we’ve gotten into the habit of bringing local snacks back for the rest of us to partake in. This time Jen brought back Korean barley tea. I know we can get barley tea in the Bay Area relatively easily, but I wouldn’t know what brand to get or how to make it.
I love the refreshing crisp flavor of the barley tea. That being said after making it a couple times, I kept forgetting the recipe and keep having to text Carol to get her magic ratio. Instead of doing that yet again, I’ve decided to blog it for myself mostly so that I don’t forget.
- 1/2 cup of barley
- 2 liters of water
- Rinse barley briefly in water to get rid of the loose particles.
- Boil the 2 liters of water and then put barley tea in the pot.
- Turn down the temperature and keep cooking until the barley has almost completely sunken down to the bottom of the pot.
I then pour the tea into these awesome bottles I got on Amazon because… well… I am a hoarder of vessels by which one can drink liquids. They are great for beverage prep for the week.
P.S. I try not to leave this for more than a week in the fridge because it can mold over.