Pearl Tea Food

BARLEY TEA

Steps:

• To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
• Bring to a boil.
• Reduce heat, cover and simmer for 6 minutes.
• Strain through cheesecloth, forcing out all the juice.
• Barley water is a very nutritious cooling drink that helps bring down fever.
• It is also useful for those suffering from bronchitis and asthma.
• To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
• In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
• Measure barley into a sieve and rinse under cold running water.
• Towel dry.
• Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
• Over-roasting will produce a coffee-like drink!
• To make a caffeine-free coffee substitute, roast the barley until it is brown.
• Cool and grind.
• Then roast again until fragrant and very dark-- but not burnt.
• Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.

PEARL TEA

Steps:

• Divide tapioca into 4 tall glasses.
• Combine all remaining ingredients in a cocktail shaker and shake well until mixture is nice and frothy.
• Pour into glasses, stir well to separate tapioca pearls and serve with a thick straw.

PEARL TEA

Steps:

• In a large pot, add the water and the pearl tapioca. Bring to a boil, over medium heat, then cover and cook for 16 minutes. Turn off the heat and allow it to sit another 15 minutes, covered. Strain into a container and add 1/3 cup of the Spiced Simple Syrup. Refrigerate until ready to serve.
• Bring 2 quarts of water to a boil over medium heat. Add the tea bags, let steep for 7 minutes and then remove. Allow the tea to cool.
• When ready to serve, add 1/3 cup tapioca pearls, 1/3 cup half-and-half, and 1/4 cup spiced simple syrup to each glass. Fill the glasses with ice and top with the tea. Serve with a wide barrel straw to get the pearls.
• Combine all the ingredients in a small pot. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and let cool. Strain the mixture into a glass jar and discard the cloves and cinnamon. The syrup will keep refrigerated for up to 2 weeks.