SAUCE MAGAZINE
July 2009
INGREDIENTS
5 cups water
1/3 cup toasted quinoa
2 Tbsp. sugar
½ tsp. cocoa powder
2 tsp. malted barley powder*
1 Tbsp. half-and-half or soy creamer
4 ice cubes
Whipped cream (optional)
Chocolate shavings (optional)
PREPARATION
• In a medium saucepan, boil the water and quinoa for 15 minutes. Remove the pan from the heat and strain the liquid into a heatproof bowl. Add the sugar, cocoa powder and malted barley powder, stirring till completely dissolved. Let the quinoa mixture cool in the refrigerator for 20 minutes.
• After the mixture has cooled, pour it into a large, wide-mouthed jar and add the creamer and ice cubes. Screw the lid tightly onto the jar and vigorously shake it until the quinoa mixture becomes cold to your liking.
• Strain the cooler into two chilled glasses and top with whipped cream and chocolate shavings. Serve immediately.
*Available at international and specialty groceries.
