A favourite alcohol-free drink to help you through the last days of dry January.
Barley water with coconut caramel
Serves 4
For the barley water
200g pearl barley
1 tbsp sugar (optional)
4 strips fresh pandan leaf (tied in a knot), or 1 small vanilla pod or 1 tsp vanilla essence (optional)
A pinch of salt
For the caramel
1 x 400ml can coconut milk, plus 200ml extra to serve
60g molasses
220g light brown sugar
A pinch of salt
Put the pearl barley in a bowl, cover with cold water and leave to soak for eight hours. Drain into a sieve, rinse, rub under cold running water, then drain again.
Put the soaked barley, sugar and pandan leaf (or vanilla), if using, in a medium-sized pot, add a litre of water and bring to a boil. Turn down the heat to medium-low and leave to simmer for 40-50 minutes, until the barley is soft and slightly mushy; if need be, top up the water. Season with salt, leave to cool, then strain into a jug (reserve eight tablespoons of the soaked barley) and chill.
For the caramel, put everything in a small pan, bring to a boil, then turn down to a gentle simmer and cook, stirring occasionally, for 30 minutes, until it thickens; if it reduces too far, carefully whisk in a touch more coconut milk. Season with salt and leave to cool to room temperature.
To serve, spoon a teaspoon of coconut caramel into each of four chilled tall glasses and swirl it around to coat the insides. Pour 200ml barley water and 50ml coconut milk into each glass, stir in two tablespoons of the reserved cooked barley and serve.
Source: The Guardian
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