Delicious and versatile drink to sip hot in winter, or cold, perhaps topped with fresh whipped cream in summer, the soluble barley and cocoa cap is perfect at any time, as it contains no caffeine. It’s very easy to make, can be personalized, flavored, or sweetened as we like. We can prepare the barley and cocoa cap for breakfast, as a fresh drink to offer guests or, as I already mentioned, to enjoy throughout the day. We can also carry it with us in a practical bottle at work and during leisure time.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 caps
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Summer
Ingredients
- 1 cup Milk (also plant-based or lactose-free)
- 3 teaspoons Soluble barley
- 1 teaspoon Unsweetened cocoa powder
- 1/3 cup Liquid cream (also plant-based or lactose-free)
- to taste Unsweetened cocoa powder (for dusting)
- to taste Honey (or maple syrup)
Preparation
The espresso cups used are 2.7 oz.
Heat the milk in a small pot (you can also use plant-based or lactose-free milk); meanwhile, put the sifted unsweetened cocoa and soluble barley in a pitcher; I calculated heaping teaspoons because I like the flavors to be noticeable.
Pour the boiling milk over the dry ingredients and stir until they are perfectly dissolved and mixed.
Pour the mixture into individual glasses and sweeten with honey, maple syrup, sugar, or any sweetener of your choice.
The barley and cocoa cap can be drunk immediately or left to cool at room temperature, in the freezer, etc., depending on our needs.
If served cold or as a fresh drink, it can be enriched with dollops of fresh whipped cream and a dusting of unsweetened cocoa.
