The word Mocochinchi is from the Quechua language and means dried peach. It’s a delicious Bolivian drink recipe that is made with peaches that have been peeled and dried. The fruits are left in water overnight, then boiled with sugar and cinnamon. The drink is served cold, and often, after finishing the drink, the peach is eaten.
This is a non-alcoholic drink, it is more of a peach tea that uses dehydrated peaches as its source.
To make this delicious drink you need to boil 3 cups of water and remove it from the heat. Add the dehydrated peaches and allow them to soak for 1 hour. Then return peaches/water to heat, add sugar, cinnamon, orange juice, lemon zest, and heat until the water has taken on a dark rusty color. Add raisins and cook for another ½ hour. Then remove from the heat and place into the refrigerator until cool.
Mocochinchi ~ Peach Cider
- 1/2 pound Dehydrated Whole Peaches (or sundried peach slices
- 1/4 pound Dried Black Raisins
- 2 sticks Cinnamon stick
- 3 cups Water
- 1 whole Orange ; juice
- 1 whole Lemon ; zest
- to taste Brown sugar
- Boil 3 cups of water. Remove from heat, and soak peaches 1 hour.
- Return peaches/water to heat. Add sugar, cinnamon, orange juice, and lemon zest.
- Cook until peaches are soft and water has taken on a dark rusty color. Add raisins and cook another ½ hour. If the water ever steams off too low, add some more. You don’t want this to thicken, it should stay nice and liquid.
- Remove from heat and pop it in the fridge.
- While you can use regular sugar instead, I recommend caramelizing brown sugar and adding that to taste for sweetness.
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