Recipe Two: Cebada SalvadoreñaPink Salvadoran Barley Drink
Servings: 6–8
Prep time: 10 minutes
Cook time: 35–40 minutes
Chill time: 1 hour
Ingredients
- ½ cup pearled barley (cebada perlada)
- 6 cups water, divided
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- ½ cup sugar (adjust to taste)
- 1 cup evaporated milk
- ½ cup sweetened condensed milk (for extra creaminess)
- A few drops red or pink food coloring (optional, for the signature color)
- Crushed ice, to serve
(Optional twist: add a few tablespoons of ground roasted barley or oats for extra flavor and body.)
Instructions
- Cook the barley
- Rinse the barley under cold water.
- In a medium pot, combine the barley, 4 cups of water, and the cinnamon stick.
- Bring to a boil, then reduce the heat and simmer for about 30–35 minutes, until the barley grains are soft and the water has thickened slightly.
- Remove from heat and let it cool for a few minutes.
- Blend and strain
- Remove the cinnamon stick.
- Pour the cooked barley mixture (including the liquid) into a blender.
- Blend until smooth, then strain through a fine sieve or cheesecloth to remove any solids.
- Add the flavorings
- Return the strained liquid to a large pitcher.
- Stir in the remaining 2 cups of water, evaporated milk, condensed milk, vanilla, and sugar.
- Add a few drops of red or pink food coloring until it reaches the classic soft pink hue.
- Chill and serve
- Refrigerate for at least 1 hour before serving.
- Serve over crushed ice for the perfect refreshing drink.
Final Tips For Cooking
- You can make it dairy-free by swapping the milks for coconut milk or oat milk — it’ll still be creamy and delicious.
- Barley thickens as it sits, so if the drink becomes too dense, just add a splash of cold water or milk before serving.
- Traditionally, cebada is served at fiestas patronales or with street food like pupusas or pastelitos — it pairs beautifully with savory dishes.
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