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Ingredients
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Ingredients
Method
Instructions
Roasting the Barley
In a dry skillet over medium heat, add the barley and roast it until it turns golden brown and fragrant, about 10 minutes. Stir frequently to avoid burning.
Brewing the Tea
In a large pot, bring 8 cups of water to a boil. Once boiling, add the roasted barley to the water. Reduce the heat and let it simmer for 10-15 minutes.
Cooling Down
Remove the pot from heat and let the tea cool down to room temperature. Once cooled, strain the tea to remove the barley.
Serving
Serve the tea over ice cubes and add sweetener if desired. Enjoy your refreshing Mugicha!
