Agua de Cebada

Place the Barley in a dry, heavy-bottomed pot or skillet over medium heat. Toast the Barley, stirring frequently, for 8-10 minutes until it turns golden brown and fragrant. Be careful not to burn it.

Transfer the toasted Barley to a large pot. Add 1500 grams of Water and the Mexican cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the Barley is very tender and has absorbed much of the water.

Remove the pot from the heat and let it cool slightly. Discard the Mexican cinnamon stick.