Máchica is a sweetened, spiced grain blend that Ecuadorans use to enrich the texture and flavor of drinks. Spanish colonists brought this cooking technique to Ecuador from Mexico, where corn is used instead of barley. Beautiful Desserts

Maricel Presilla
May 2001

Gallery

© Stewart Ferebee

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Toasted whole barley is available at Korean markets.