Instructions

Step 1 – Add all of your ingredients together into a saucepan with a tightly fitting lid and bring to a boil on the stovetop

Step 2 – Cover the saucepan, reduce the heat to a low simmer, and cook for between 15 and 20 minutes, or until the barley is noticeably soft and pliable.

Step 3 – Once cooked, turn the heat off and allow the mixture to cool for 10 minutes, or until the water is cool enough to touch without burning yourself.

Step 4 – Pour the whole mixture into a blender and blend, starting on low speed.

Step 5 – Once everything has mostly blended, add in your oil, and finish blending at a high speed

Step 6 – Pour your barley milk into a lidded container and store it in the fridge for up to 2 weeks.

If you want your barley milk to be thinner and closer in texture to milk:

Step 7 – Pour your barley milk through a cheesecloth set over a sieve. Press the mixture down through the cheesecloth to ensure that any leftover solid bits of barley are left behind, leaving only thin, pure barley milk.