-
View
Mote con Huesillo is a beloved summertime drink in Chile that captures the country’s flair for simple yet unforgettable flavours.
Few things offer such immediate refreshment on a hot day, especially when served in a chilled glass straight from a local vendor’s stall.
Sipping a cup of this sweet and fruity treat is not just about quenching your thirst, it’s a moment of genuine cultural immersion, infused with the laid back spirit of Chilean life.
What Is Mote con Huesillo?
Mote con Huesillo is a blend of dried peaches, known as huesillos, and cooked wheat or barley, referred to as mote. These two elements come together in a sweet liquid, often lightly spiced, creating a layered taste and texture.
It’s common to see it served in tall, transparent cups that highlight the contrast between the golden peach and the soft, pale grains.
Whether enjoyed as a quick pick me up during a busy day or as a leisurely treat while exploring the local markets, this drink represents a comforting ritual for Chileans of all ages.
Ingredients and Taste
The heart of Mote con Huesillo lies in its unexpected balance of sweetness and subtle earthiness. Dried peaches are soaked and gently simmered in water sweetened with sugar or cane syrup, sometimes complemented by a hint of cinnamon or orange zest.
This syrupy blend is then poured over spoonfuls of plump, cooked mote. The peaches themselves are delightfully chewy, releasing fruity notes that contrast with the soft, slightly nutty grains.
When you take your first sip, you’ll notice how the cool syrup glides effortlessly, leaving behind the satisfying chew of the mote and the gently sweet taste of the peach, a sensory combination that goes far beyond your average drink.
A Taste of History
Though widely known as a street food staple today, Mote con Huesillo has roots that stretch back through centuries of Chilean culinary tradition.
Early variations of the drink relied on basic local ingredients: dried fruit to capture the essence of summer and grains to add hearty sustenance.
Over time, families passed down their own versions of the recipe, often infusing the syrup with spices or citrus to create a signature twist.
Despite these variations, the essential character of Mote con Huesillo has remained intact, preserving the comforting sweetness that generations of Chileans have come to love.
Mote con Huesillo (Peach and Barley Drink) Recipe
Serves: 4 people
Ingredients:
- 4 dried peaches (huesillos)
- 1 cup pearl barley (mote)
- 6 cups water (for soaking and cooking)
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 tablespoon lemon zest (optional, for enhanced flavour)
Directions
To begin, rinse the dried peaches under cold water to remove any dust. In a medium bowl, soak the peaches in 3 cups of warm water for at least 8 hours or overnight. This rehydrates the fruit and enhances its natural sweetness.
While the peaches are soaking, rinse the pearl barley thoroughly under cold water to remove excess starch. In a medium saucepan, add the barley and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the barley is tender but still has a slight chew. Drain and set aside.
Once the peaches are fully rehydrated, transfer them to a large pot along with their soaking water. Add the cinnamon stick, cloves, and granulated sugar. Stir gently to dissolve the sugar. If desired, add lemon zest for a subtle citrus note.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 20-25 minutes. This process allows the flavours of the cinnamon, cloves, and peaches to infuse the syrup.
After simmering, carefully remove the cinnamon stick and cloves from the pot. Taste the syrup and adjust the sweetness, if necessary, by adding more sugar. Let the mixture cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
To serve, divide the cooked barley evenly among four glasses or bowls. Using a ladle, pour the chilled peach syrup into each serving, ensuring that each glass gets one peach.
Add ice cubes to the glasses for an extra refreshing touch. Gently stir the mixture to combine the barley and syrup before serving.
Conclude the presentation by garnishing with a sprig of fresh mint or a slice of lemon for added visual appeal. Serve with a spoon for eating the barley and peach, alongside a straw for sipping the syrup.
Leave a Review