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A glass of Chilean mote con huesillos with amber peach syrup, a dried peach, and cooked wheat.

Chilean Mote con Huesillos

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A chilled Chilean drink of rehydrated dried peaches, cinnamon syrup, and tender cooked husked wheat.
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Prep Time 20 minutes
Cook Time 1 hour
Soaking and chilling 8 minutes
Total Time 1 hour 20 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Chilean
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Peaches and Syrup
  • 12 oz dried peaches
  • 8 cups water for soaking and syrup
  • 1 cup granulated sugar
  • 2 whole cinnamon sticks
  • 4 strips orange peel removed with little white pith
Mote
  • 1 cup dried husked wheat or wheat berries rinsed
  • 6 cups water for cooking the wheat

Equipment

  • Two medium saucepans
  • Fine-mesh strainer
  • Large covered container
  • Long-handled spoons
  • Six tall glasses

Method
 

Soak and Simmer the Peaches:
  1. Put the dried peaches in a covered container with the 8 cups water. Refrigerate for at least 6 hours or overnight.
  2. Transfer the peaches and soaking water to a saucepan. Add the sugar, cinnamon, and orange peel. Simmer gently for 30 to 35 minutes until the peaches are plump and tender. Cool, then refrigerate in the syrup.
Cook the Mote:
  1. Bring the wheat and 6 cups water to a boil. Reduce to a steady simmer and cook for 35 to 50 minutes until tender but still chewy.
  2. Drain, rinse briefly under cool water, and refrigerate in a covered container.
Assemble:
  1. Divide the cold wheat among six tall glasses. Add one or two peaches to each glass.
  2. Fill with chilled syrup and serve immediately with long spoons.

Nutrition

Calories: 310kcalCarbohydrates: 76gProtein: 5gFat: 1gSodium: 15mgFiber: 8gSugar: 48g

Notes

  • If using pre-cooked packaged mote, rinse it and follow the package heating directions, then chill.
  • Adjust the syrup with cold water if it tastes too concentrated after chilling.