A light, ice-cold Peruvian barley drink. Gentle toasted notes, cinnamon aroma and moderate sweetness make it a classic homemade companion to lunch. Inexpensive, generous and especially satisfying over plenty of ice.
Rinse the pearl barley in a colander for 30 seconds, until the water runs less cloudy, then drain well. Transfer it to a dry large pot and toast over medium heat for 4 to 5 minutes, stirring often, until it is dry, lightly golden and noticeably nutty-smelling.
Add the water and cinnamon stick to the same pot. Bring to a boil, lower to medium-low heat, and simmer gently for 20 minutes, partially covered, until the liquid has a light golden color and a clear barley-and-cinnamon aroma. The grain does not need to cook until it breaks down; the goal is flavor extraction, not porridge.
Strain the drink through a fine-mesh strainer
Turn what you find into an experience you can actually bring to your kitchen.
