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.
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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