Mote con Huesillos (Peach Drink)

Ingredients

• 1 cup Dried peaches (huesillos)
• 1/2 cup Wheat berries (mote)
• 6 cups Water
• 1/2 cup Sugar
• 1 teaspoon Vanilla extract
• 1 stick Cinnamon stick

Instructions

1. 1Rinse the 1 cup of dried peaches (huesillos) and the 1/2 cup of wheat berries (mote) under cold running water in a colander. Transfer the rinsed 1 cup of dried peaches and 1/2 cup of wheat berries to a large heavy-bottomed pot (e.g., 6-quart or larger), then add the 6 cups of water and the 1 stick of cinnamon stick to the pot.
2. 2Place the pot over high heat and bring the mixture to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer gently for 30-40 minutes, or until the 1 cup of dried peaches are visibly plump and soft when pressed, and the 1/2 cup of wheat berries are tender to the bite.
3. 3Remove the pot from the heat and carefully take out the 1 stick of cinnamon stick. Allow the mixture to cool completely to room temperature, which will take at least 1-2 hours; this cooling period allows the flavors to deepen and the 1 cup of dried peaches and 1/2 cup of wheat berries to fully absorb the liquid.
4. 4While the peaches and wheat berries cool, place the 1/2 cup of sugar in a separate small saucepan (e.g., 1-quart). Cook over medium heat (typically reaching 300-325°F / 150-160°C for caramelization), stirring constantly with a heat-proof spatula, for 5-7 minutes until the 1/2 cup of sugar melts and turns a light golden-amber color.
5. 5Carefully pour 1/2 cup of the cooled peach cooking liquid (from the large pot) into the melted sugar in the saucepan, stirring constantly; be cautious as the mixture may splatter and steam. Continue stirring over medium heat until the syrup is smooth and any hardened sugar has completely dissolved, then remove from heat and stir in the 1 teaspoon of vanilla extract.
6. 6Let the caramel syrup cool completely to room temperature, which will take about 30 minutes.
7. 7To serve, place a few of the cooled, softened 1 cup of dried peaches and a spoonful of the tender 1/2 cup of wheat berries into each glass, then top with the cooled caramel syrup and add ice cubes.

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