Drinks
Mote con Huesillos
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An alcohol-free Chilean summer classic between a drink and a dessert: cooked peeled mote wheat and whole dried peaches in chilled cinnamon infusion. Eat the grains with a spoon and drink the amber-coloured liquid.
Timing
- Preparation: about 15 minutes
- Cooking time: about 45 minutes, both pans in parallel
- Soaking: at least 8 hours
- Chilling: at least 2 hours
- Total time: about 11 hours
Estimated nutrition
per glass · Calculated for 4 glasses.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 7.5 g
- Carbohydrates
- ≈ 81.9 g
- Fat
- ≈ 0.9 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Whole dried peaches are assumed to yield 180 g edible flesh from 200 g (10% stones). Mote is compared with 160 g dry wheat groats from BLS, explicitly not pearl barley. Calculated with 120 g sugar and all the syrup, wheat and peaches consumed, per glass.
Quantity assumptions and ingredient mapping
- 8 whole dried peaches (huesillos), about 200 g · ≈ 180 g · Estimated edible amount without bones or shells
- 160 g dry peeled mote wheat (mote de trigo) · ≈ 160 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 whole dried peaches (huesillos), about 200 g
- 160 g dry peeled mote wheat (mote de trigo)
- 120 g sugar or crumbled chancaca
- 1 cinnamon stick
- 1.5 l water for the peaches
- 1 l water for cooking the wheat, plus more if needed
Instructions
- Briefly rinse the peaches and cover with the 1.5 l water. Soak in the refrigerator for at least 8 hours. Whole huesillos may contain stones, so take care when eating them.
- Rinse the dry mote wheat. If its packet requires soaking, soak separately overnight and drain. This additional soaking water is not part of the cooking water.
- Bring the peaches, their soaking water and the cinnamon stick to a boil. Stir in sugar or chancaca and simmer gently for about 30–40 minutes until the peaches soften. Very hard fruit takes longer.
- Cook the wheat separately in 1 l fresh water according to its packet, about 30–45 minutes, until tender but still holding its shape. Drain and cool. Precooked mote does not need this long cooking stage.
- Remove the cinnamon stick. Cool the peaches and infusion promptly, then refrigerate for at least 2 hours until thoroughly chilled. Chill the wheat separately.
- Divide the wheat between 4 large glasses, add 2 peaches to each and fill with cold infusion. Serve with long spoons. Explicitly warn guests if the peaches contain stones.
