Description

Hailing from the coastal state of Sinaloa, Agua de Cebada is a velvety, comforting barley-based infusion that blurs the line between a refreshing beverage and a light dessert. Unlike typical fruit-based aguas frescas, this version uses toasted pearl barley and aromatic spices to create a nutty, malty profile reminiscent of a liquid rice pudding. It is the perfect restorative drink for a warm afternoon, offering a unique creamy texture that is naturally cooling and deeply satisfying.

Ingredients

The Barley Base

• 1 cup Pearl Barley (Cebada Perla) (rinsed thoroughly until water runs clear)
• 2 cups Water (for the initial boiling process)
• 1 large Cinnamon Stick (preferably Ceylon or Mexican 'Canela')

The Creamy Blend

• 12 ounces Evaporated Milk (one standard can)
• 7-10 ounces Condensed Milk (adjust according to desired sweetness)
• 1 tablespoon Vanilla Extract (use pure Mexican vanilla for best flavor)
• 1/2 teaspoon Ground Cinnamon (extra for blending)
• 1 pinch Salt (to balance the sugars)

Assembly and Service

• 6 cups Cold Filtered Water (to reach the final consistency)
• 4 cups Ice Cubes (for serving)
• 1 teaspoon Ground Cinnamon (for garnish)

Instructions

1. Begin by rinsing the pearl barley in a fine-mesh sieve under cold running water for at least 2 minutes to remove excess starch and debris.
2. In a medium saucepan, combine the rinsed barley, 2 cups of water, and the cinnamon stick. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 25-30 minutes. The barley should be tender and have absorbed most of the liquid.
4. Remove the saucepan from the heat. Remove and discard the cinnamon stick. Allow the barley to cool to room temperature (about 30 minutes).
5. For the best flavor and texture, transfer the cooked barley and any remaining liquid to a container and let it soak in the refrigerator for at least 4 hours, or overnight.
6. Transfer the chilled, cooked barley into a high-speed blender. Add the evaporated milk and the ground cinnamon.
7. Blend on high speed for 2-3 minutes until the mixture is as smooth as possible. You want to pulverize the barley grains to release all their creamy essence.
8. Using a fine-mesh strainer or a piece of cheesecloth, strain the blended mixture into a large pitcher (approx. 4-quart capacity) to remove any remaining gritty bits.
9. Whisk in the condensed milk, vanilla extract, and a pinch of salt. Start with half the can of condensed milk and taste as you go.
10. Slowly pour in the 6 cups of cold filtered water while stirring constantly until the mixture is well-incorporated and has a silky consistency.
11. Taste the agua one last time; it should be slightly over-sweetened as the ice will dilute it later.
12. Chill the pitcher in the refrigerator until ready to serve. Just before serving, stir vigorously as the barley sediment may settle at the bottom.
13. Fill tall glasses with plenty of ice and pour the Agua de Cebada over the top. Garnish each glass with a light dusting of ground cinnamon.