12 Refreshing Mote Con Huesillo Recipes That Bring Sweet Tradition

Mote con huesillo is a cherished Chilean treat that has captured my heart with its delightful simplicity. The chewy dried peaches and nutty wheat create a comforting balance that’s hard to resist. But there’s no need to stick to the classic version. I’ve explored a range of refreshing twists, from tropical mango to minty fresh variations. Each recipe offers a unique take on this beloved dessert, and I’m excited to share these delicious combinations with you!

Classic Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean drink and dessert that beautifully combines the flavors of sweetened dried peaches and a unique wheat grain called “mote.” This invigorating and satisfying dish is often enjoyed during the summer months, especially during Chilean Independence Day celebrations.

The combination of chewy peaches, nutty wheat, and a sweet syrup creates a delightful treat that’s both nutritious and delicious.

To prepare Classic Mote Con Huesillo, the key is to properly soak and cook the wheat, allowing it to achieve the perfect texture. The dried peaches, or “huesillos,” are rehydrated and infused with flavors from cinnamon and sugar, creating a lush syrup that complements the wheat.

Together, these elements create a vibrant and flavorful experience, making it a beloved part of Chilean cuisine.

Ingredients (serving size: 4-6 people):

• 1 cup of wheat grains (mote)
• 6 dried peaches (huesillos)
• 1 cup of sugar
• 1 cinnamon stick
• 4 cups of water
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• Ice cubes (optional, for serving)

Cooking Instructions:

1. Prepare the Wheat: Rinse 1 cup of wheat grains under cold water to remove any impurities. Soak the wheat in a bowl of water for at least 8 hours or overnight. This will help soften the grains and reduce the cooking time.
2. Cook the Wheat: After soaking, drain the wheat and transfer it to a pot. Add 4 cups of fresh water and a pinch of salt. Bring the water to a boil, then reduce the heat and let the wheat simmer for about 30-40 minutes, or until tender. Stir occasionally to prevent sticking. Once cooked, drain any excess water and set the wheat aside.
3. Prepare the Peaches: In a separate pot, combine the dried peaches, 1 cup of sugar, 4 cups of water, and the cinnamon stick. Bring to a boil, then lower the heat and let it simmer for about 20-25 minutes until the peaches are plump and tender. Remove from heat and allow the mixture to cool slightly.
4. Add Flavor: Once the peach syrup has cooled, stir in the vanilla extract for additional flavor. Remove the cinnamon stick and discard it.
5. Assemble the Dish: In serving glasses or bowls, add a generous portion of cooked wheat grains at the bottom. Pour the warm peach syrup over the wheat, making sure to include a few pieces of the rehydrated peaches. Optionally, add ice cubes if you prefer a chilled dessert.
6. Serve and Enjoy: Serve the Classic Mote Con Huesillo immediately, allowing everyone to mix the wheat with the syrup and enjoy the delightful blend of flavors.

Extra Tips: When preparing Classic Mote Con Huesillo, make sure to soak the wheat adequately to achieve the best texture. You can adjust the sweetness of the syrup by modifying the amount of sugar based on your preference.

For a unique twist, consider adding a splash of lemon or orange juice to the syrup for a citrusy flavor that complements the sweetness of the peaches. Enjoy this dish as an invigorating dessert on warm days or as a special treat at gatherings!

Tropical Mango Mote Con Huesillo

Tropical Mango Mote Con Huesillo is a delightful twist on the traditional Chilean summer drink, blending the chewy texture of mote (wheat) with the sweet and vibrant flavors of mango. This invigorating beverage is perfect for warm days and gatherings, celebrating the essence of tropical fruits.

By infusing the drink with ripe mangoes and a hint of coconut, you create an exotic version that will surely impress your guests and transport them to a sunny paradise.

The preparation of Tropical Mango Mote Con Huesillo involves several steps, from cooking the mote to creating a luscious mango syrup. This dish isn’t only a treat for the taste buds but also visually appealing, with its bright colors and inviting presentation.

Whether served as a dessert or a revitalizing drink, this Tropical Mango Mote Con Huesillo is a fantastic addition to any summer feast.

Ingredients (Serves 4-6):

• 1 cup mote (wheat)
• 4 cups water (for cooking mote)
• 2 cups dried peaches
• 1 cup sugar
• 4 cups water (for syrup)
• 2 ripe mangoes, peeled and diced
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh mint leaves (for garnish)

Cooking Instructions:

1. Cook the Mote: Rinse the mote under cold water to remove any impurities. In a large pot, combine 1 cup of mote with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the mote is tender and chewy. Stir occasionally and add more water if necessary. Once cooked, drain and set aside.
2. Prepare the Dried Peaches: In a separate bowl, soak the dried peaches in warm water for about 30 minutes to soften them. Once softened, drain the water and chop the peaches into small pieces.
3. Make the Syrup: In a pot, combine 1 cup of sugar with 4 cups of water. Bring to a boil, stirring until the sugar is dissolved. Add the chopped dried peaches and simmer for about 10 minutes. Remove from heat and let it cool slightly.
4. Blend the Mango: In a blender, combine the diced mangoes, coconut milk, vanilla extract, and a pinch of salt. Blend until smooth and creamy. This will add a rich, tropical flavor to the drink.
5. Assemble the Drink: In serving glasses, layer the cooked mote at the bottom, followed by a generous amount of the peach syrup. Then, pour the mango mixture over the top, allowing it to swirl together.
6. Garnish and Serve: Finish with a few fresh mint leaves on top for a pop of color and added freshness. Serve chilled or over ice for the ultimate invigorating experience.

Extra Tips:

For an extra tropical twist, consider adding a splash of rum or a sprinkle of shredded coconut on top of your Tropical Mango Mote Con Huesillo.

Additionally, you can play around with different fruits; for example, using passionfruit or pineapple can give the drink a unique flavor profile.

Always make sure to adjust the sweetness to your liking, as the ripeness of the mangoes and peaches may vary. Enjoy this delightful drink and impress your friends with your culinary skills!

Berry Bliss Mote Con Huesillo

Berry Bliss Mote Con Huesillo is a delightful twist on the traditional Chilean drink, combining the classic flavors of dried peaches and husked wheat with the invigorating essence of berries. This version not only brings a burst of color to your table but also infuses the dish with a sweet and tangy profile that’s sure to please the palate.

The addition of mixed berries elevates the dish, making it a perfect treat for warm days or festive gatherings.

Preparing Berry Bliss Mote Con Huesillo is a delightful process that allows you to blend the simplicity of traditional ingredients with a modern twist. The key to achieving the perfect balance lies in the quality of the dried peaches and the freshness of the berries. This recipe is ideal for serving 4-6 people, making it a great option for family gatherings or summer parties.

Ingredients

• 1 cup of husked wheat (mote)
• 1 cup of dried peaches
• 1 cup of mixed berries (strawberries, blueberries, raspberries, etc.)
• 4 cups of water
• 1 cup of sugar (adjust to taste)
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla extract
• Lemon zest (from 1 lemon)
• Fresh mint leaves (for garnish)

Cooking Instructions

1. Prepare the Wheat: Rinse the husked wheat (mote) under cold water to remove any impurities. Soak the wheat in enough water to cover it overnight, or for at least 6 hours, to soften it and reduce cooking time.
2. Cook the Wheat: After soaking, drain the wheat and place it in a large pot with 4 cups of fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until tender. Stir occasionally to prevent sticking. Once cooked, drain and set aside.
3. Prepare the Dried Peaches: While the wheat is cooking, rinse the dried peaches. In a separate pot, bring 2 cups of water to a boil. Add the dried peaches, 1 cup of sugar, cinnamon, and lemon zest. Simmer for about 20 minutes until the peaches are soft and the syrup has thickened slightly. Remove from heat and let it cool.
4. Blend the Berry Mixture: In a blender, combine the mixed berries with a bit of water (just enough to help with blending) and blend until smooth. Strain the berry puree through a fine sieve to remove the seeds, if desired. Add the vanilla extract and stir well.
5. Assemble the Dish: In serving glasses or bowls, layer the cooked wheat at the bottom, followed by a few pieces of the softened dried peaches. Pour the sweetened peach syrup over the top, then add a layer of the berry puree for a colorful presentation.
6. Garnish and Serve: Finish with a few fresh berries and mint leaves on top for garnish. Serve chilled or at room temperature, allowing guests to mix the layers as they enjoy.

Extra Tips

When preparing Berry Bliss Mote Con Huesillo, consider adjusting the sweetness of the syrup based on your preference or the ripeness of the berries used.

To enhance the flavor, you can also experiment with adding a splash of fruit juice, like orange or apple, to the berry puree. For an even more invigorating twist, serve the dish over crushed ice, especially on hot summer days.

Coconut Cream Mote Con Huesillo

Coconut Cream Mote Con Huesillo is a delightful twist on the traditional Chilean dessert that combines the sweet flavors of dried peaches, cooked wheat, and a rich coconut cream. This invigorating treat is perfect for warm days and offers a unique combination of textures and flavors that will please any palate.

With the creaminess of coconut and the fruity sweetness of the peaches, this dish not only serves as a dessert but also doubles as a revitalizing beverage, making it a beloved choice for summer gatherings.

Preparing Coconut Cream Mote Con Huesillo is a straightforward process that requires some patience for soaking and cooking the wheat and peaches. This recipe will guide you through each step to guarantee that you achieve the perfect balance of sweetness and creaminess.

By following these instructions, you’ll be able to create a delicious and visually appealing dish that’s sure to impress your family and friends.

Ingredients (serving size: 4-6 people)

• 1 cup mote (cooked wheat)
• 4 dried peaches (huesillos)
• 4 cups water (for soaking and cooking)
• 1 can (400ml) coconut milk
• 1/2 cup sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (unsweetened, for garnish)
• Fresh mint leaves (for garnish, optional)

Cooking Instructions

1. Soak the Huesillos: Start by placing the dried peaches (huesillos) in a bowl and covering them with 2 cups of warm water. Allow them to soak for at least 2 hours or until they soften. This step is essential as it rehydrates the peaches, enhancing their flavor and texture.

2. Cook the Mote: Rinse the mote (cooked wheat) under cold water to remove any impurities. In a pot, add the rinsed mote and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes until the wheat is tender but still retains a slight chew.

Once cooked, drain any excess water and set aside.

3. Prepare the Coconut Cream: In a separate saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Allow it to simmer gently for about 5 minutes, then remove from heat.

4. Combine Ingredients: In serving glasses or bowls, layer the cooked mote at the bottom. Next, add the soaked and drained huesillos on top of the mote. Pour the warm coconut cream over the layers, making sure each layer is well-coated.

5. Chill and Serve: Allow the assembled dessert to cool to room temperature, then refrigerate for at least 1 hour to chill. Serve cold and garnish with shredded coconut and fresh mint leaves if desired.

Extra Tips

When making Coconut Cream Mote Con Huesillo, feel free to adjust the sweetness of the coconut cream according to your taste preference.

If you enjoy a richer coconut flavor, consider using full-fat coconut milk for a creamier texture. Additionally, feel free to experiment with different toppings like crushed nuts or fresh fruits for added flavor and crunch.

This dish can be made ahead of time, making it an excellent option for gatherings or celebrations.

Spiced Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean drink that melds the delightful flavors of sweet peaches with chewy wheat kernels, creating a revitalizing and satisfying treat. This particular variation, Spiced Mote Con Huesillo, infuses the classic recipe with aromatic spices, elevating the overall taste and adding a warm, comforting twist.

The spiced infusion not only enhances the natural sweetness of the peaches but also introduces a depth of flavor that perfectly complements the chewy texture of the mote.

To prepare this delightful concoction, you’ll first need to soak the wheat kernels to achieve the desired tenderness. While the wheat is soaking, you can prepare the spiced syrup that will bring the dish together. The end result is a beautifully layered drink that captures the essence of Chilean summers, perfect for serving at gatherings or enjoying as a sweet treat.

Ingredients (serving size of 4-6 people):

• 1 cup whole wheat kernels (mote)
• 4 cups water (for the wheat)
• 4 dried peaches (huesillos)
• 4 cups water (for the syrup)
• 1 cup sugar
• 1 cinnamon stick
• 4 whole cloves
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Additional water for serving (as needed)

Cooking Instructions:

1. Soak the Wheat: Begin by rinsing the whole wheat kernels under cold water. Then, place them in a bowl and cover with 4 cups of water. Let the wheat soak for at least 8 hours or overnight. This process softens the kernels and reduces cooking time.
2. Cook the Wheat: After soaking, drain the wheat and place it in a pot with 4 cups of fresh water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 30-40 minutes until the wheat is tender but still slightly chewy. Drain and set aside.
3. Prepare the Dried Peaches: In a separate pot, combine the dried peaches with 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the peaches are plump and tender. Remove from heat and let them cool in the liquid.
4. Make the Spiced Syrup: In another saucepan, combine 4 cups of water, sugar, cinnamon stick, cloves, and a pinch of salt. Bring the mixture to a boil, stirring until the sugar dissolves. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and stir in the vanilla extract.
5. Combine Ingredients: In a large pitcher or bowl, combine the cooked wheat, plumped peaches (along with their soaking liquid), and the spiced syrup. Stir gently to mix, and adjust the sweetness if desired.
6. Serve: To serve, pour the mixture into glasses, ensuring that each glass gets a good portion of the peaches and wheat. If the mixture is too thick, you can add additional water to reach your desired consistency. Serve chilled or at room temperature.

Extra Tips:

For the best flavor, allow the Spiced Mote Con Huesillo to sit for at least an hour before serving to let the flavors meld together.

If you’re feeling adventurous, try adding a splash of citrus juice or zest to the syrup for a revitalizing twist. Additionally, feel free to adjust the spice levels according to your personal taste by adding more or less cinnamon and cloves. Enjoy your delightful drink!

Citrus Zest Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean beverage that combines the invigorating flavors of dried peaches (huesillos) and a sweetened wheat base (mote). This delightful drink is perfect for hot summer days and is often enjoyed as a snack or dessert by locals and tourists alike.

In this version, we add a zesty twist with citrus zest, which elevates the flavor profile and adds a revitalizing aroma to the dish. The process of making Citrus Zest Mote Con Huesillo involves soaking and cooking the wheat, preparing the sweet peach syrup, and then combining all elements for a beautiful presentation.

It’s a delightful way to experience a piece of Chilean culture, and the added citrus zest enhances the drink’s natural sweetness while providing a vibrant touch. Follow this recipe to create a delicious serving for 4-6 people.

Ingredients

• 1 cup of dried peaches (huesillos)
• 1 cup of wheat (mote)
• 1 cup of sugar
• 4 cups of water
• Zest of 1 orange
• Zest of 1 lemon
• 1 cinnamon stick
• 1 teaspoon of vanilla extract
• Pinch of salt
• Mint leaves (for garnish, optional)

Cooking Instructions

1. Prepare the Wheat: Rinse the wheat under cold water to remove any impurities. Soak the wheat in water for at least 8 hours, or preferably overnight, to soften it. This step is essential for achieving the right texture.
2. Cook the Wheat: Drain the soaked wheat and place it in a pot with 4 cups of fresh water and a pinch of salt. Bring it to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the wheat is tender yet chewy. Drain any excess water and set aside to cool.
3. Prepare the Peaches: While the wheat is cooking, rinse the dried peaches and set them aside. In a separate pot, combine the sugar, 2 cups of water, cinnamon stick, and the zests of the orange and lemon. Bring this mixture to a boil, stirring occasionally until the sugar has dissolved.
4. Add Peaches: Once the syrup is boiling, add the dried peaches and reduce the heat to a simmer. Let the peaches cook in the syrup for about 15-20 minutes, or until they’re plump and tender. Remove the pot from heat and stir in the vanilla extract.
5. Combine and Serve: In a serving pitcher or bowl, layer the cooked wheat and the peaches with syrup. For presentation, you can add some mint leaves for garnish. Serve chilled, over ice if desired, and enjoy the invigorating citrusy note along with the traditional flavors of this Chilean classic.

Extra Tips

When preparing Citrus Zest Mote Con Huesillo, consider using organic dried peaches for better flavor and quality. Adjust the amount of sugar based on your personal preference, as some may prefer a sweeter drink while others may enjoy a more natural taste.

Additionally, you can experiment with other citrus fruits, such as lime or grapefruit zest, to create your variations. Finally, serving the drink in clear glasses showcases the beautiful colors and textures, making it even more appetizing!

Almond Infused Mote Con Huesillo

Mote Con Huesillo is a beloved Chilean traditional drink that combines the sweetness of dried peaches (huesillos) with the nutty flavor of cooked wheat (mote), and is often enjoyed during the warmer months.

This recipe incorporates a delightful twist by infusing the drink with almond flavor, enhancing its richness and appeal. The combination of almond extract and toasted almonds will take this invigorating beverage to the next level, perfect for serving at gatherings or enjoying on a sunny afternoon.

To prepare Almond Infused Mote Con Huesillo, you’ll need to start by cooking the wheat and preparing the syrup that will sweeten the drink. The huesillos will need to be rehydrated in water, allowing them to become plump and flavorful.

With just a few simple ingredients and steps, you’ll have a deliciously invigorating drink that embodies the essence of Chilean culture and summer vibes.

Ingredients (Serves 4-6):

• 1 cup of wheat (mote)
• 6 dried peaches (huesillos)
• 1 cup of sugar
• 4 cups of water
• 1 teaspoon of almond extract
• 1/2 cup of toasted almonds, chopped
• 1 cinnamon stick
• Additional water for soaking

Cooking Instructions:

1. Soak the Wheat: Begin by rinsing 1 cup of wheat under cold water. Place the rinsed wheat in a bowl and cover it with water. Let it soak for at least 8 hours or overnight to soften the grains.
2. Cook the Wheat: After soaking, drain the wheat and transfer it to a pot. Add 4 cups of water and a cinnamon stick. Bring the water to a boil, then reduce the heat and simmer for about 30-40 minutes until the wheat is tender. Once cooked, drain and set aside.
3. Prepare the Huesillos: While the wheat is cooking, rinse the dried peaches (huesillos) under cold water. In a separate pot, add the huesillos and cover them with fresh water. Bring to a boil and then let them simmer for about 15-20 minutes until they’re plump and tender. Once done, remove from heat and set aside.
4. Make the Syrup: In another saucepan, combine 1 cup of sugar, 1 cup of water, and 1 teaspoon of almond extract. Heat over medium heat, stirring until the sugar has dissolved completely. Allow the syrup to simmer for about 5 minutes, then remove from the heat.
5. Combine Ingredients: In a large pitcher, combine the cooked wheat, plump huesillos, and syrup. Stir gently to mix all the ingredients well. Let the mixture cool to room temperature.
6. Serve: Once cooled, fill glasses with the almond-infused mote con huesillo mixture. Garnish each serving with a sprinkle of chopped toasted almonds for added texture and flavor.

Extra Tips:

When making Almond Infused Mote Con Huesillo, make sure that you adjust the sweetness of the syrup to your preference, as some may enjoy a sweeter drink than others.

Additionally, allow the drink to chill in the refrigerator for a couple of hours before serving; this will enhance the flavors and provide an invigorating experience.

Feel free to experiment with different nuts or flavorings to create your own unique twist on this classic drink!

Chocolate Drizzle Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean drink that combines sweetened dried peaches and husked wheat, creating a revitalizing and hearty beverage often enjoyed during the summer months. This unique dish is a blend of delightful textures and flavors, making it a beloved treat throughout the country.

In this variation, we’ll introduce a rich chocolate drizzle that adds a decadent twist to the classic recipe, elevating it to a dessert-like experience that’s perfect for special occasions or simply to satisfy your sweet tooth.

Preparing Chocolate Drizzle Mote Con Huesillo requires a bit of patience, but the result is well worth the effort. The sweetness of the dried peaches pairs beautifully with the chewy wheat and the luxurious chocolate, creating a harmonious balance that’s both invigorating and indulgent.

Follow this recipe to impress your family and friends with a delightful and unique take on a traditional favorite.

Ingredients (Serves 4-6)

• 1 cup of husked wheat (mote)
• 4 cups of water (for cooking wheat)
• 1 cup of dried peaches (huesillos)
• 1 cup of sugar (for syrup)
• 4 cups of water (for syrup)
• 1 cup of dark chocolate chips
• 2 tbsp of coconut oil (for chocolate drizzle)
• Pinch of salt
• Optional: ground cinnamon or vanilla extract for flavoring

Cooking Instructions

1. Prepare the Wheat: Rinse the husked wheat under cold water to remove any impurities. In a large pot, combine the wheat with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the wheat is tender. Stir occasionally to prevent sticking.
2. Prepare the Dried Peaches: While the wheat is cooking, soak the dried peaches in warm water for about 30 minutes to soften them. After soaking, drain and set aside.
3. Make the Syrup: In a separate saucepan, combine 1 cup of sugar and 4 cups of water over medium heat. Stir until the sugar dissolves completely. Bring the mixture to a gentle boil and let it simmer for about 10 minutes. This syrup will add sweetness to the dish.
4. Combine Ingredients: Once the wheat is cooked and the peaches are softened, drain the wheat and combine it with the syrup in a large bowl. Add the soaked peaches to the mixture and stir gently to combine all the ingredients. Allow it to cool slightly.
5. Prepare the Chocolate Drizzle: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Add a pinch of salt for enhanced flavor.
6. Serve: To serve, ladle the mote and huesillos into individual bowls or cups. Drizzle the melted chocolate generously over the top, allowing it to cascade down the sides. Optionally, you can sprinkle a pinch of ground cinnamon or a few drops of vanilla extract for added flavor.

Extra Tips

When preparing Chocolate Drizzle Mote Con Huesillo, feel free to adjust the sweetness to your preference by adding more or less sugar to the syrup.

Additionally, you can experiment with different types of chocolate for the drizzle; for a sweeter taste, use milk chocolate, or for a more intense flavor, go for dark chocolate.

To enhance the presentation, consider adding fresh fruit or nuts on top. Serve chilled for a revitalizing treat on a hot day!

Minty Fresh Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean beverage that combines the flavors of sweetened dried peaches (huesillo) and husked wheat (mote), creating an invigorating and unique treat. This delightful drink is particularly popular during hot summer months, often served at fairs and festivals.

To add a twist to this classic recipe, we introduce a minty freshness that enhances its flavor profile, making it even more invigorating and stimulating.

In this Minty Fresh Mote Con Huesillo recipe, we’ll infuse the traditional preparation with fresh mint leaves, which will complement the sweetness of the peaches and provide a cool, herbal note. This version maintains the essential elements of the original while offering a delightful new experience.

Follow along as we guide you through making this exquisite beverage that’s sure to impress your family and friends.

Ingredients (serving size: 4-6 people):

• 1 cup of husked wheat (mote)
• 4 dried peaches (huesillo)
• 4 cups of water (for cooking)
• 4 cups of cold water (for soaking)
• 1 cup of sugar (adjust to taste)
• 1 tablespoon of fresh mint leaves (plus extra for garnish)
• 1 teaspoon of vanilla extract (optional)
• 1 lemon (juiced)
• Ice cubes (for serving)

Cooking Instructions:

1. Prepare the Mote: Rinse the husked wheat under cold water to remove any impurities. In a large pot, combine the rinsed mote with 4 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes or until the wheat is tender but still has a slight chew.

Once cooked, drain and set aside.

2. Soak the Huesillo: In a separate bowl, soak the dried peaches in 4 cups of cold water for at least 2 hours, or preferably overnight. This will rehydrate the peaches and make them plump and tender.

After soaking, remove the peaches and reserve the soaking liquid.

3. Make the Mint Syrup****: In a small saucepan, combine the reserved soaking liquid from the peaches with 1 cup of sugar and the fresh mint leaves. Bring the mixture to a boil, stirring to dissolve the sugar.

Once it boils, reduce the heat and let it simmer for about 5 minutes. Remove from heat and let the mint syrup cool down. Strain out the mint leaves.

4. Combine Ingredients: In a large pitcher, combine the cooked mote, rehydrated huesillo, mint syrup, lemon juice, and vanilla extract (if using). Stir well to mix all the ingredients together.

Adjust sweetness to taste by adding more sugar if desired.

5. Chill and Serve: Allow the mixture to chill in the refrigerator for at least 1 hour. Serve in tall glasses over ice cubes, garnished with additional mint leaves for an invigorating touch.

Extra Tips:

For an extra burst of flavor, consider adding a splash of soda water just before serving to give your Minty Fresh Mote Con Huesillo a fizzy twist.

You can also experiment with different herbs like basil or even citrus peels to customize the flavor to your liking. Be sure to adjust the sweetness based on personal preference, and don’t hesitate to add more mint if you enjoy a stronger mint flavor.

Enjoy this delightful beverage on a hot day or as a special treat!

Vanilla Lavender Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean drink that beautifully combines the sweetness of dried peaches (huesillo) with the chewy texture of wheat (mote), all immersed in a revitalizing sweetened liquid. This particular version, Vanilla Lavender Mote Con Huesillo, adds a delightful floral aroma and flavor to the classic recipe. The subtle notes of vanilla and lavender elevate this invigorating beverage, making it perfect for warm days or as a unique twist on a cherished favorite.

To prepare this Vanilla Lavender Mote Con Huesillo, you’ll need to gather a few key ingredients. While the process might take some time due to the soaking and cooking of the wheat and peaches, the end result is worth the effort. So, roll up your sleeves and get ready to enjoy a delightful glass of this aromatic treat that embodies the essence of Chilean summer.

Ingredients (Serves 4-6)

• 1 cup of dried peaches (huesillos)
• 1 cup of cracked wheat (mote)
• 4 cups of water (for soaking and cooking)
• 3 cups of water (for the syrup)
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of dried culinary lavender
• A pinch of salt
• Ice cubes (optional, for serving)

Cooking Instructions

1. Soak the Dried Peaches: Start by placing the dried peaches in a bowl and covering them with 2 cups of hot water. Let them soak for about 1-2 hours until they become tender. This step rehydrates the peaches and enhances their flavor.
2. Cook the Cracked Wheat: While the peaches are soaking, rinse the cracked wheat under cold water to remove any impurities. In a saucepan, bring 2 cups of water to a boil, add the rinsed wheat, and a pinch of salt. Reduce the heat, cover, and simmer for about 15-20 minutes until the wheat is tender but still chewy. Once cooked, drain any excess water and set aside.
3. Prepare the Lavender Syrup: In another saucepan, combine 3 cups of water, sugar, vanilla extract, and dried lavender. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for about 10 minutes to allow the lavender flavor to infuse into the syrup. Strain the syrup through a fine mesh sieve to remove the lavender flowers.
4. Combine Ingredients: In a large pitcher, combine the cooked cracked wheat, soaked and drained peaches, and the lavender syrup. Stir well to mix all the ingredients together. If desired, you can add additional water to dilute the syrup to your preferred sweetness level.
5. Serve: Chill the mixture in the refrigerator for at least an hour to allow the flavors to meld. To serve, pour the Vanilla Lavender Mote Con Huesillo into glasses over ice cubes, if desired, and enjoy the revitalizing taste.

Extra Tips

When preparing your Vanilla Lavender Mote Con Huesillo, feel free to adjust the sweetness of the syrup according to your taste preferences.

For an added twist, consider infusing the syrup with other herbs or spices, such as mint or cinnamon.

Additionally, this drink can be made ahead of time and stored in the refrigerator, making it a perfect option for gatherings or hot summer days. Just remember to stir well before serving to guarantee all the flavors are evenly distributed!

Matcha Mote Con Huesillo

Matcha Mote Con Huesillo is a delightful twist on the traditional Chilean dessert that combines the flavors of sweet peaches and chewy wheat with the earthy notes of matcha green tea. This invigorating beverage is a perfect treat for hot summer days and offers a unique blend of flavors that will surprise and delight your taste buds.

The vibrant green matcha adds not only a beautiful hue but also a rich source of antioxidants, making this dessert both delicious and nutritious.

To prepare Matcha Mote Con Huesillo, you’ll need to gather a few key ingredients that come together to create this delectable drink. The combination of sweetened peaches, cooked mote (wheat), and creamy matcha results in a harmonious balance of textures and flavors. This recipe serves 4-6 people, making it ideal for sharing with friends and family or enjoying on your own as an invigorating afternoon snack.

Ingredients:

• 1 cup cooked mote (wheat)
• 4 dried peaches (huesillos)
• 4 cups water (for boiling and soaking)
• 1/4 cup sugar (or to taste)
• 2 tablespoons matcha powder
• 2 cups water (for matcha mixture)
• Ice cubes (optional, for serving)
• Fresh mint leaves (for garnish, optional)

Cooking Instructions:

1. Prepare the Huesillos: Start by placing the dried peaches in a bowl and cover them with water. Let them soak for at least 2 hours or until they’re rehydrated and plump. After soaking, drain the water and set the peaches aside.
2. Cook the Mote: In a medium saucepan, bring 4 cups of water to a boil. Add the cooked mote (previously soaked and rinsed if using raw) and cook for about 30 minutes or until tender. Once cooked, drain any excess water and set the mote aside to cool.
3. Make the Sweet Syrup: In a small saucepan, combine the sugar and 1 cup of water over medium heat. Stir until the sugar has completely dissolved. Add the rehydrated peaches to the syrup and simmer gently for about 10 minutes. Remove from heat and let it cool.
4. Prepare the Matcha Mixture: In a separate bowl, whisk together the matcha powder and 2 cups of water until smooth and frothy. Use a matcha whisk or a frother if you have one, ensuring there are no lumps.
5. Assemble the Dish: In serving glasses, layer the cooked mote at the bottom, followed by the sweetened peaches with some syrup, and then pour the matcha mixture on top. Add ice cubes if you prefer a chilled drink.
6. Garnish and Serve: Optionally, garnish with fresh mint leaves for an added burst of flavor. Serve immediately and enjoy your invigorating Matcha Mote Con Huesillo!

Extra Tips:

When making Matcha Mote Con Huesillo, it’s important to use high-quality matcha powder for the best flavor and health benefits.

Adjust the sweetness of the syrup according to your taste preference, and feel free to experiment with other fruits or toppings. To enhance the flavor further, consider adding a splash of vanilla or a squeeze of lemon juice for an invigorating twist.

Enjoy this unique dessert on warm days, and don’t hesitate to share it with loved ones!

Festive Holiday Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean sweet beverage that combines the wholesome flavors of wheat and dried peaches, making it a perfect treat for festive occasions. This delightful drink is typically served cold and is particularly popular during the summer months in Chile. However, its rich and comforting flavors make it an excellent choice for holiday celebrations, where it can be enjoyed by family and friends alike.

The combination of sweetened peach juice and chewy wheat offers a unique and invigorating experience that’s sure to impress your guests. Preparing Mote Con Huesillo can be an enjoyable activity, as it allows you to engage in a culinary tradition while creating a dish that’s both delicious and visually appealing.

With its beautiful golden hue and the delightful texture of the ingredients, this festive drink isn’t only a treat for the taste buds but also a feast for the eyes. Follow this recipe to bring a taste of Chile to your holiday gatherings.

Ingredients (Serves 4-6):

• 1 cup of cooked wheat (mote)
• 6 dried peaches (huesillos)
• 4 cups of water (for cooking)
• 4 cups of peach juice (preferably natural)
• 1/2 cup of sugar (adjust to taste)
• 1 teaspoon of cinnamon (optional)
• Ice cubes (for serving)

Cooking Instructions:

1. Prepare the Wheat: Start by rinsing 1 cup of raw wheat under cold water. Soak it in water overnight or for at least 8 hours. After soaking, drain the wheat and place it in a pot with 4 cups of fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the wheat is tender but still chewy. Drain and set aside.
2. Rehydrate the Dried Peaches: In a separate pot, add the dried peaches and cover them with water. Bring it to a gentle boil and then let it simmer for about 20-30 minutes until they become plump and soft. Once done, remove the peaches from the heat and let them cool slightly, then slice them in half and remove the pit.
3. Prepare the Sweetened Peach Juice: In a large pitcher, combine the peach juice, sugar, and cinnamon (if using). Stir well until the sugar dissolves completely. You can adjust the sweetness to your preference by adding more or less sugar.
4. Assemble the Drink: In serving glasses, add a generous spoonful of the cooked wheat to the bottom. Follow this by placing a couple of rehydrated peach halves on top. Pour the sweetened peach juice over the wheat and peaches, filling the glasses.
5. Serve Chilled: Add a few ice cubes to each glass for a revitalizing touch. Serve immediately and enjoy the festive flavors of Mote Con Huesillo with your family and friends.

Extra Tips:

To enhance the flavor of your Mote Con Huesillo, consider using homemade peach juice for a more authentic taste. If you want to prepare the drink ahead of time, you can store the cooked wheat and rehydrated peaches in the refrigerator separately from the peach juice, combining them just before serving.

This way, the ingredients stay fresh and maintain their textures. Additionally, you can experiment with spices like nutmeg or vanilla to create your unique twist on this classic drink.