Mugicha — A Healing Barley Drink
Mugicha is a wholesome roasted-barley drink that can stand in for coffee! This tasty brew has some remarkable properties: it eases cold symptoms, soothes a cough, and helps clear a stuffy nose. It's also invigorating and gives your energy a real lift. And here's what matters most for anyone watching their waistline — this barley drink helps curb the appetite!
Cooking method
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Step 1:
Toast a cup of pearl barley in a dry pan over medium heat until it turns golden brown.
Pearl barley is made from barley grains that have been hulled and then polished. The grain's outer husks are very tough and hard to digest, so barley is rarely eaten whole — usually only in its refined, pearled form.
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Step 2:
The toasted barley already gives off a pleasant aroma and is exactly the color we want. Pour it into a bowl and let it cool.
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Step 3:
Once the barley has cooled, grind it into a powder.
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Step 4:
Stored in a glass jar, the finished powder keeps for a couple of months. Making the drink couldn't be simpler — stir a teaspoon of powder into a cup of hot water. I also like to add a cinnamon stick, and if you want it sweet, use honey, maple syrup, or stevia.
- Pearl barley is especially good for inflammation of the stomach and intestines, for soothing a cough, and as a general tonic. Cook it up, add your favorite spices, and stay well!
Caloric content of the products possible in the composition of the dish
- Pearl barley - 340 kcal/100g
- Cinnamon - 247 kcal/100g
- Stevia - 18 kcal/100g
