Summer is just not the same with this staple drink, Mugicha. It is roasted barley that has been steeped to create a concoction or tea. It has the roasted taste of Hojicha but is 100% caffeine free. Through university it kept me cool once the seasons got hot.
It was once created from scratch at home but now you can purchase packets (of up to 56 ) in China town (Korea Town or your Asian Grocer ). it is even available online at Jlist and Amazon.
After a little searching, I found a recipe if you want to try making it at home, for cheep healthy summer drink. Recipe can be originally found over at La Fuji Mama, a blog dedicated to exploring the tastes of the world with her family.
Homemade Mugicha (Japanese Roasted barley Tea)
Makes 8 cups
1/3 uncooked pearl Barley
8 cups water
1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains. Shake the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown colour. Remove from heat and pour out into a bowl or a paper towel to cool
2. Bring the 8 cups of water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
3. Strain out the barley, pour the mugicha into a pitcher and chill.
After every class I ache. Yoga is meant to calm and sooth but being that I am an A-type Aries, I push a little. These (good) aches, need a little love after I have spent time honoring my body. I am sure there are those of you that push a little too so I’m going to share my favorite after class treat with you. Trust me its tea based and delicious.
Using the old Ayurvedic medicinal properties to our benefit, Chai Tea is our friend. I am not an herbalist, doctor or medicial person or any nature. The only thing I know is that everything feels better after I have this treat. The brew gives you a little energy back and you muscles will feel soothed (which is the magic of the spices working together!).
After Yoga Chai Tea
All you need:
- Chai tea of your choice
- Milk or milk substitute
- Sweetener or alternative
- Small sauce pan
1. Measure 1.5 cups of milk and add 3.5 Tsp to sauce pan. Watch closely and stir often, once warm add sweeter. Watch the colour, you want a nice dark taupe. (feel free to taste test, but be careful I do not want you to burn yourself).
2. Once at your desired point, fill your cup (or glass) with ice. Hold your infuser over your cup and carefully pour the chai through it and into your cup.
3. Add more ice if necessary to chill the brew. Enjoy!
Alternatively to icing it, chill in the fridge and make a larger batch.
** measurements should be adjusted to your drinking cup size. Just go for half the volume plus a touch more.
Please share with me how this changed your yoga practice (or if you liked it just as a summer treat).