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Loading...A beloved Chilean street-style refreshment featuring tender rehydrated dried peaches suspended in a sweet cinnamon-scented syrup alongside chewy cooked wheat berries. Served cold, it is the quintessential summer sipper sold by traditional carritos throughout Chile.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 generous servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 52 gSugar
- 3 gProtein
- 105 mgSodium
- 320 mgPotassium
- 35 mgCalcium
- 1.5 mgIron
- 3 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the peaches and syrup
- 1 cup dried unpeeled peaches (huesillos), preferably Chilean
- 8 cups cold water, divided
- 1 1/2 cups granulated sugar
- 1 cinnamon stick
- 2 whole cloves
- 1 strip lemon peel (yellow part only)
For the wheat berries
- 1 cup dried wheat berries (trigo mote)
- 4 cups water for boiling
- 1/4 teaspoon salt
Directions
- Place the dried peaches in a large bowl, cover with 4 cups of cold water, and soak overnight (8-12 hours); they should swell and soften considerably.
- Drain the soaked peaches, reserving the soaking liquid, and place them in a large saucepan. Add the reserved soaking liquid plus 4 cups fresh water, the sugar, cinnamon stick, cloves, and lemon peel.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 45-60 minutes, until the peaches are very tender and the liquid has reduced to a lightly syrupy, amber-colored nectar.
- Meanwhile, rinse the wheat berries under cold water, then combine them with 4 cups water and salt in a separate pot. Bring to a boil, reduce to a simmer, and cook uncovered for 45-60 minutes until the wheat is chewy-tender with a slight bite; drain and cool.
- Fish out the cinnamon stick, cloves, and lemon peel from the peach syrup. Taste and adjust sweetness by adding more sugar if desired; the syrup should be pleasantly sweet with a subtle spice backbone.
- To serve, spoon a generous portion of cooked wheat berries into each glass, add 2-3 rehydrated peaches, and ladle the peach syrup over everything.
- Chill thoroughly in the refrigerator for at least 2 hours before serving over ice for the most refreshing experience.
Cook’s Notes
- Authentic Chilean huesillos (dried unpeeled peaches) are ideal; if unavailable, substitute other unsulphured dried peaches though the skin color and flavor will differ.
- The drink is traditionally served unstrained with all components together so each spoonful delivers peaches, wheat, and syrup.
- For a deeper amber hue, simmer the syrup longer; some vendors reduce it to almost honey-like intensity.
- Cook the wheat berries ahead and store separately so they stay pleasantly chewy rather than mushy in the syrup.
- Always serve ice-cold; the contrast between the chilled sweet nectar and chewy textures is what makes this drink so iconic on hot Chilean afternoons.
