Chile mote con huesillos is a non-alcohol drink found in stands all over Chile especially in the summer time. It is made with dried peaches and mote which is a hulled wheat. If you can’t find mote, a pearl barley can be substituted. You don’t eat the mote it is just used to flavor this slightly sweet refreshing drink.
One of the things I love most about this journey is coming across these recipes that are completely different from anything I have had before. This Chile mote con huesillos is one of them. I loved this drink it was sweet, but not too sweet and refreshing with a lovely peach flavor. The mote added a depth to the drink that made it seem substantial. This is very Chilean, there is a saying in Chile is it more Chilean than Mote con Huesillos?
If you would like to learn more about this beautiful South American country be sure to check out “Our Journey to Chile” where you also get more authentic Chilean recipes.
Have you ever tried Chile mote con huesillos. I would love to know what you thought or if you make it if you love it too! Leave me a comment below.
Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.
Looking for a cookbook featuring all the Spanish Speaking countries of the world, It features 100 pages of amazing recipes and photos.
Get your copy here I thank you for your support.
Mote Con Huesillos (A Wheat and Peach Drink)
- 8 ounces dried peach halves
- 5 cups water
- 1/4 cup sugar
- 1 stick cinnamon
- Lemon or orange peel
- 1 cup mote or pearled barley cooked by package instructions
- Combine dried peaches and water and soak overnight in refrigerator to re-hydrate.
- In a large heavy pot, pour sugar and cook over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue.
- Off heat, careful to avoid any steam or sputtering, add one cup of the soaking water from the peaches.
- Stir over medium heat until the caramel has dissolved.
- Add the remaining soaking water, peaches, cinnamon stick and lemon (or orange) peel.
- Return to a simmer and cook until tender, about 30 minutes.
- Cool to room temperature then chill until cold.
- Add 2 to 3 tablespoons of cooked mote or barley to the bottom of a tall glass.
- Add 2 to 3 peach halves and top off with juice.
- Stir in additional sugar or honey to taste.
- Serve with a spoon to break up the peaches.