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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To roast barley: | 2. Heat a cast iron skillet until a drop of water sizzles when dropped into pan. | 3. Measure barley into a sieve and rinse under cold running water. | 4. Pat dry with a towel. Put barley in skillet and dry roast, stirring constantly with a spoon for even toasting, until it turns golden. | 5. In a spice or coffee grinder, grind the toasted barley to a fine powder. In a small bowl, mix the barley powder with the brown sugar and ground cinnamon. | 6. In a medium saucepan, bring the milk to a boil, then remove it from the heat. Add the chopped chocolate and whisk until it is melted. Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes. Serve at once. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barley	1/2	cup	toasted	352.0	77.72	9.91	1.16
dark brown sugar	3	tablespoons		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
chocolate	6	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.