Try this Barley and Coconut Water Milkshake recipe, or contribute your own.
Suggest a better descriptionIn a large sauté pan over medium heat, lightly toast the barley for 5 mins, continually shaking the pan.
Transfer the barley to a medium saucepan along with the milk, cinnamon stick, and allspice. Cook over low heat until the barley is tender, about 40 mins. Remove the cinnamon stick and allspice berries and discard.
Transfer the barley to a medium mixture to a blender and blend until smooth. Add the coconut water and agave and blend again. Chill in the blender pitcher for 20 - 30 mins.
Add ice cubes to the chilled mixture and blend until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 54 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 253.9mg | 9 % | |
Potassium 616.4mg | 16 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 7.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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