Sweet Barley Tea
From Edible Seattle March/April 2011
Honey-Ginger Posset: Simmer 1 thinly sliced thumb of ginger in 6 cups water for 15 minutes. Add honey to taste and strain into mugs. Add about 1/2 tablespoon butter to each cup, and stir until melted.
Apple Cider Vinegar Tea: For a convenient twist on the traditional lemon-and-honey concoction, add 1 tablespoon vinegar and about 2 teaspoons honey to a mug of just simmering water.
Sweet Barley Tea: For an earthy, soothing after-dinner drink, simmer a cup of pearl barley in a quart of water until the barley is tender. Strain the liquid into a large measuring cup, reserving the barley for another use. Season with honey and orange juice.
Honey and Lavender Tea: Steep a big pinch of culinary lavender in a mug of boiling water for 5 minutes, then sweeten with honey to taste.