Peachy Potions from Bolivia: An Encounter with Mocochinchi

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Savoring a glass of Mocochinchi, the iconic Bolivian Peach Cider, is like tasting the heart of South America. Brewed from sun-dried peaches steeped in a sweetly spiced brew, Mocochinchi evokes the warmth of Bolivian culture in every sip.

What is Mocochinchi? The Cultural Significance and Meaning

Mocochinchi, a term hailing from the Quechuan language, translates to “dried peach”. This term perfectly encapsulates the essence of the drink – a delightful concoction created from peeled and dried peaches. Rehydrated, sweetened, and spiced, these peaches impart a unique flavor profile to this classic Bolivian recipe.

However, Mocochinchi is more than just a refreshing beverage. It’s a cultural symbol that reflects the Bolivian lifestyle and tradition. In Bolivia, street vendors serve this drink in large glass jars, usually alongside other traditional beverages such as Chicha and Somó. The beverage is enjoyed cold, with the peach often consumed after finishing the drink, leaving nothing to waste.

Though Mocochinchi may resemble cider, it’s technically a non-alcoholic peach tea. The process of creating Mocochinchi involves rehydrating sun-dried peaches and infusing them in a brew enhanced with sugar and spices, offering a flavor-rich, refreshing experience.

Crafting the Perfect Mocochinchi: Ingredients and Steps

Now that we’ve explored the cultural significance of Mocochinchi let’s walk through the process of crafting this delicious beverage. Despite its rich and complex flavor profile, you’ll be surprised to learn how straightforward it is to prepare Mocochinchi at home.

Ingredients

• 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
• Brown sugar to taste

With these ingredients at your disposal, you’re ready to create your very own Mocochinchi.

Brewing the Peach Infusion

Start by bringing three cups of water to a boil. Once the water is boiling, remove it from the heat, add the dehydrated peaches, and let them soak for an hour. This step is crucial, as it allows the dried peaches to rehydrate, becoming plump and juicy, ready to release their rich flavors into the brew.

After an hour of soaking, return the pot to the heat. This is where the magic begins – add sugar, cinnamon sticks, fresh orange juice, and a hint of lemon zest. The brew now begins to simmer, and as it does, it extracts the deep, fruity flavors from the peaches and blends them with the sweetness of the sugar and the spicy warmth of the cinnamon.

Final Touches: Adding the Raisins and Cooling

With the brew now simmering away, it’s time to introduce the raisins. These dried fruits add a further depth of sweetness and a slight tartness that perfectly complements the peachy tones. Allow the mixture to simmer for another half an hour, ensuring the water level doesn’t drop too much. Mocochinchi should remain a liquid, not a syrup.

Once you’ve achieved the desired flavor, remove the brew from the heat and allow it to cool before refrigerating. If you prefer a richer, more caramel-like sweetness, consider caramelizing brown sugar and adding it to the brew instead of regular sugar.

Mocochinchi ~ Peach Cider

Recipe Author : Mike Gonzalez

In Bolivia, you'll see this sold on street corners and in parks and plazas, usually in large glass jars, alongside other drinks such as chicha and somó.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Drinks

Cuisine Bolivian

Servings 6 people

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

Mocochinchi is best served super sweet and ice cold. Serve it with a few of the peaches in the glass. Once you finish the mocochinchi, you snack on the tasty re-hydrated peaches.

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The Art of Enjoying Mocochinchi

While the brewing process is important, equally crucial is the way you enjoy Mocochinchi. Traditionally, it’s served super sweet and ice cold. Include a few rehydrated peaches in each glass for a delicious post-drink snack. With its thirst-quenching qualities and the added bonus of chewy, tasty peaches, Mocochinchi is indeed a drink and a snack rolled into one.

So, there you have it – your guide to crafting and enjoying the traditional Bolivian Peach Cider, Mocochinchi. Whether you’re a seasoned connoisseur of Bolivian beverages or you’re trying Mocochinchi for the first time, this delightful drink is sure to captivate your senses.

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