Agua de Cebada
A traditional Latin American barley refreshment with cinnamon and vanilla.
- ½ cuppearl barley
- 8 cupswater
- 1 stickcinnamon stick
- 1 tspvanilla extract
- ½ cupsugar
- 1Rinse and soak barley for 2 hours.
- 2Simmer barley with cinnamon in water for 1 hour.
- 3Strain liquid and discard solids.
- 4Add sugar and vanilla stirring until dissolved.
- 5Chill and serve over ice.
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Agua de Cebada is a traditional barley-based beverage popular throughout Latin America and Spain. Its origins trace to ancient civilizations that cultivated barley as one of the first domesticated grains. In Spanish and Latin American cultures, this refreshing drink became associated with religious festivals and hot summer days. The beverage is valued both for its cooling properties and its reputation as a digestive aid.
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