Emoliente de Casita Andina

Emoliente de Casita Andina

By
From
Andina
Serves
2
Photographer
David Loftus

Casita Andina Tea. As the sun rises on every street corner of the central Andina towns, so do emolienteras. These are ladies selling hot teas in many flavours, and with special ingredients that give a healthy boost. This recipe is a Casita Andina favourite. We like it cold and refreshing, but you can serve and drink it warm, if you prefer.

Ingredients

Quantity Ingredient
10g barley
10g linseeds
2g chamomile tea
2g dried horsetail
1/4 small pineapple, peeled and roughly chopped
1/4 apple, Peeled
1 tablespoon quince jelly or membrillo
a squeeze of lime, to serve
yacon or maple syrup, (optional)

Method

  1. Put the barley in a dry frying pan and toast over a medium heat for 45 minutes until it is nutty and aromatic.
  2. Put 750ml of water in a saucepan over a high heat. Add all the ingredients, including the toasted barley (but except the lime and yacon or maple syrup), and stir until the quince jelly or membrillo has dissolved. Bring to the boil, then reduce the heat to low and simmer for 20 minutes.
  3. Strain the liquid and divide it between 2 mugs. To serve, add a squeeze of lime, and a little syrup to sweeten, if you like.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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