Authentic Barley Milk Recipe – Indian Cardamom & Cinnamon Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Barley Milk Recipe – Indian Cardamom & Cinnamon Drink

Hey everyone! Today, I’m sharing a recipe that’s been a comforting part of my childhood – Barley Milk, infused with the warm, fragrant spices of India. It’s a drink my nani (grandmother) used to make for me when I wasn’t feeling well, and honestly, it still feels like a warm hug in a glass. It’s incredibly nourishing, subtly sweet, and perfect for any time of day. Let’s get started!

Why You’ll Love This Recipe

This Barley Milk isn’t just delicious; it’s a powerhouse of goodness. It’s naturally cooling, making it fantastic for hot summers, and packed with fiber. Plus, the cardamom and cinnamon add a beautiful aroma and flavor that’s distinctly Indian. It’s a simple recipe, but the results are truly special. You’ll love how comforting and revitalizing this drink is!

Ingredients

Here’s what you’ll need to make this delightful Barley Milk:

• 200 gm barley
• 500 ml milk
• ½ tsp cardamom powder
• ½ tsp cinnamon powder
• A pinch of salt
• ¼ cup raw sugar (or to taste)
• Toasted almonds, as required for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Barley: Types and Nutritional Benefits

I prefer using hulled barley for this recipe, as it has a slightly chewier texture. Pearl barley works too, but it cooks faster and is a bit softer. Barley is fantastic for you – it’s a great source of fiber, vitamins, and minerals. It’s known to aid digestion and keep you feeling full for longer.

Milk: Regional Variations & Alternatives

Traditionally, this is made with full-fat milk for a richer flavor. However, you can absolutely use any milk you prefer! I’ve experimented with almond milk and oat milk, and they both work beautifully for a vegan version (more on that later!). In some parts of India, people also use buffalo milk for an extra creamy texture.

Cardamom & Cinnamon: The Heart of Indian Flavor

These spices are essential! They bring that classic Indian warmth and fragrance. I always use freshly ground cardamom for the best aroma. You can also use a cinnamon stick while heating the milk for a more subtle flavor.

Raw Sugar: Healthier Sweetening Options

I like using raw sugar because it retains more of its natural molasses, giving it a lovely depth of flavor. You can substitute it with jaggery, honey, or even regular sugar, adjusting the quantity to your liking.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super easy.

1. Rinse the barley: Give the barley a good rinse under cold water until the water runs clear. This helps remove any dust or impurities. Then, drain it well.
2. Pressure cook the barley: In a pressure cooker, add the rinsed barley and enough water to cover it by about three inches. Close the lid and cook on high heat for three whistles. Once done, let the pressure release naturally. This usually takes about 15-20 minutes. Drain the cooked barley and set it aside.
3. Warm the milk: In a saucepan, combine the milk, cardamom powder, cinnamon powder, salt, and raw sugar. Heat it over medium heat until it’s warm, stirring occasionally to dissolve the sugar. Don’t let it boil!
4. Combine and cook: Add the cooked barley to the warm milk mixture. Now, this is where a little patience comes in handy. Stir continuously to prevent the barley from sticking to the bottom and to avoid any lumps forming. Cook for about 10-15 minutes, or until the mixture has thickened slightly.
5. Blend for creaminess: I love a little texture in my barley milk, so I partially blend it with a hand blender. This gives it a lovely creamy consistency while still leaving some barley bits. You can blend it completely smooth if you prefer!
6. Serve and enjoy: Pour the warm or chilled barley milk into glasses and top with a sprinkle of toasted almonds. It’s best enjoyed slowly, savoring the flavors.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip rinsing the barley! It really makes a difference.
• Stir, stir, stir! Seriously, constant stirring is key to preventing lumps.
• Adjust the sweetness: Taste as you go and add more sugar if needed.
• For a richer flavor: A tiny pinch of saffron strands added to the milk while warming can elevate the taste.

Variations

This recipe is a great base for experimentation!

Vegan Barley Milk

Simply substitute the dairy milk with your favorite plant-based milk – almond, oat, or soy milk all work wonderfully.

Gluten-Free Considerations

Barley does contain gluten. If you’re gluten-intolerant, you’ll need to avoid this recipe.

Adjusting Spice Levels

Feel free to adjust the amount of cardamom and cinnamon to your preference. A little goes a long way! You can also add a tiny pinch of nutmeg for a different flavor dimension.

Festival Adaptations (e.g., Holi, Summer Coolers)

During Holi, I sometimes add a few drops of rose water for a floral aroma. In the summer, I chill the barley milk completely and serve it with a few ice cubes – it’s incredibly refreshing!

Serving Suggestions

Barley milk is delicious on its own, but here are a few ideas:

• Breakfast: Enjoy it with a side of fruit and toast.
• Evening snack: It’s a perfect cozy drink for a chilly evening.
• Bedtime drink: The warm milk and spices can help promote relaxation.

Storage Instructions

Leftover barley milk can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken upon cooling, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What are the health benefits of barley milk?

Barley milk is rich in fiber, vitamins, and minerals. It’s known to aid digestion, boost immunity, and provide sustained energy.

Can I use a different type of milk in this recipe?

Absolutely! Feel free to experiment with almond milk, oat milk, soy milk, or any other milk you prefer.

How can I make barley milk thicker or thinner?

For thicker barley milk, use less milk or cook it for a longer time. For thinner barley milk, add more milk.

Can I prepare this recipe without a pressure cooker?

Yes, you can! Soak the barley overnight and then simmer it in a pot with plenty of water for about 45-60 minutes, or until it’s tender.

What other spices can I add to enhance the flavor?

A pinch of nutmeg, a tiny piece of ginger, or a few strands of saffron can all add a lovely depth of flavor.

I hope you enjoy this recipe as much as my family and I do! Let me know in the comments how it turns out for you. Happy cooking!