Chilean Beverage: Mote con Huesillos

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Mote con Huesillos is a beloved traditional Chilean beverage that doubles as a dessert, perfect for hot summer days. This drink offers a delightful combination of sweet, rehydrated dried peaches (huesillos) and tender husked wheat (mote), all served in a caramel-like syrup infused with cinnamon and orange peel. Refreshing and naturally sweet, it’s a treat that captures the vibrant spirit of Chilean cuisine.

Ingredients

🍑 17 dried peaches huesillos, rehydrated
🌾 1.5 cups husked wheat trigo mote
🍯 200 grams of Chancaca (panela/piloncillo)
🍊 2-3 pieces of orange peel
🌿 3 cinnamon sticks
💧 Water (approx. 1.5 liters for cooking wheat; enough to cover peaches for soaking)
🍃 Optional: Natural stevia brand not specified, labeled as "100% Stevia Natural" for sweetness adjustment

Instructions

1- Rehydrate the Peaches (Huesillos):

Place the dried peaches in a large stockpot and cover with water.
Let them soak overnight, or for 24 hours, until they double in volume and soften.

2- Cook the Peaches and Syrup:

Add cinnamon sticks, orange peel, and chancaca to the pot with the rehydrated peaches and their soaking water.
Bring this mixture to a boil and cook for about 45 minutes, until the peaches are soft and the chancaca dissolves into a caramel-colored syrup.
Stir occasionally for even cooking and dissolution.

3- Cook the Husked Wheat (Trigo Mote):

In a separate small pot, add water and dry husked wheat.
Bring to a boil and cook for about 30 minutes or until the wheat triples in size and is "al dente."

4- Cool and Adjust Sweetness:

Let both the peaches in syrup and the wheat cool down completely.
Taste the peach syrup, and add natural stevia if additional sweetness is desired.

5- Assemble and Serve:

In a serving glass, add a spoonful of husked wheat.
Place two cooked peaches on top, then add more wheat.
Pour the cooled peach syrup over these layers until the glass is filled.
Serve extremely cold to enjoy its refreshing benefits.

Prep Time: Overnight or 24 hours soaking time for peaches
Cook Time: Peaches: 45 minutes, Wheat: 30 minutes
Total Time: 1 hour 15 minutes, plus soaking and chilling time
Servings: Serves approximately 4-6 people
Equipment:

Large stockpot (stainless steel) for peaches
Small pot (black, with handles) for wheat
Slotted ladle/spoon (metal)
Wooden spoon for stirring
Bowls for holding ingredients
Portable induction cooktop
Sieve/strainer (metal)
Serving glasses/cups (small wide-rimmed glass and large wine glass)

Cooking Tips:

For optimal results, soak peaches for 24 hours.
Focus on visual markers, such as the wheat being "al dente" and the peaches being plump, over strict timers.
Ensure the drink is served very cold for the best experience.

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