Chilean Mote con Huesillos
A chilled Chilean drink of rehydrated dried peaches, cinnamon syrup, and tender cooked husked wheat.
Equipment
- Two medium saucepans
- Fine-mesh strainer
- Large covered container
- Long-handled spoons
- Six tall glasses
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
Instructions
Soak and Simmer the Peaches:
- Put the dried peaches in a covered container with the 8 cups water. Refrigerate for at least 6 hours or overnight.
- 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:
- 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.
- Drain, rinse briefly under cool water, and refrigerate in a covered container.
Assemble:
- Divide the cold wheat among six tall glasses. Add one or two peaches to each glass.
- Fill with chilled syrup and serve immediately with long spoons.
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.
Nutrition
Calories: 310kcalCarbohydrates: 76gProtein: 5gFat: 1gSodium: 15mgFiber: 8gSugar: 48g