Mote con Huesillos (Dairy-Free)

Ingredients

• 1 cup Dried peaches (huesillos)
• 1 cup Wheat berries (mote)
• 1/2 cup Panela (or brown sugar)
• 6 cups Water
• 1 Cinnamon stick
• 1 strip Orange peel

Instructions

1. 1Rinse the 1 cup of dried peaches (huesillos) and the 1 cup of wheat berries (mote) under cool running water. Drain them well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of dried peaches (huesillos), the 1 cinnamon stick, the 1 strip of orange peel, and 4 cups of water. Bring this mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the dried peaches are plump and soft to the touch. Remove and discard the cinnamon stick and orange peel.
3. 3While the peaches are simmering, cook the 1 cup of wheat berries (mote) in a separate medium saucepan. Add the wheat berries and enough water to cover them by about 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes, or until the wheat berries are tender but still have a slight chew. Drain any excess water.
4. 4In a small saucepan, combine the 1/2 cup of panela (or brown sugar) and 2 cups of water. Place over medium-high heat and bring to a boil, stirring until the panela is completely dissolved. Reduce the heat to medium-low and let it simmer for 10 to 15 minutes, stirring occasionally, until the syrup has thickened slightly and coats the back of a spoon. It will thicken more as it cools.
5. 5To assemble the drink, place a spoonful of the cooked 1 cup of wheat berries (mote) into each of the 4 serving glasses. Add a few of the softened 1 cup of dried peaches (huesillos) to each glass.
6. 6Pour the thickened 1/2 cup panela syrup over the wheat berries and peaches in each glass. Add about 1/4 cup of the reserved peach cooking liquid (from step 2) to each glass. Stir gently to combine.
7. 7Serve the Mote con Huesillos chilled. You can add ice cubes if desired.

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