Drinks
Andean mocochinchi and mote (drink and garnish)
Bolivian dried peach refresher with cinnamon accompanied by cooked corn mote.
VegetarianVeganGluten-free
Ingredients
- 250 g of dried peaches (mocochinchi)
- 1.5 liters of water for the drink
- 150 g of sugar
- 2 cinnamon sticks
- 4 cloves
- 200 g of peeled mote corn
- 1 liter of water for the mote
- 1 pinch of salt
Step-by-step
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- Soak the dried peaches in water for one hour.
- Put water, peaches, sugar, cinnamon and cloves in the mixing bowl and cook 35 min/100C/reverse/spoon speed.
- Let the drink cool and refrigerate; serve with a peach in each glass.
- For the mote, boil the peeled corn in the basket with water and salt 40 min/Varoma/speed 2.
- Check that the corn is tender and burst open.
- Drain the mote and serve it warm as a garnish.
- Accompany the cold mocochinchi with the mote as is traditional in the streets.
- Keep the drink in the fridge for up to three days.
Tips
- The mocochinchi is served very cold in tall glasses.
- The mote is the cooked Andean corn that accompanies many dishes.
- Adjust the sugar according to the sweetness of the peaches.
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