Mocochinchi is dehydrated peach cider and is probably one of the (if not THE) most served beverages in Bolivia. You can find it in any region of Bolivia. It’s surprisingly simple to make, and surprisingly sweet!
I have no idea why this drink is called mocochinchi – in Spanish “moco” means buggers! OK OK! Before I ruin this recipe for you, get that out of your mind and try it! (Photo: this is what dehydrated peaches look like).
In Bolivia you'll see this sold on street corners and in parks and plazas, usually in large glass jars, along side other drinks such as chicha and somó.
Ingredients (Serves 6)
1/2 pound of dehydrated whole peaches (if you can’t find these try sundried peach slices)
1/4 pound of dried black raisins
2 sticks of cinnamon
3 cups of water
Juice from one orange
Grated peel from one lemon (zest)
Sugar to taste
Boil 3 cups of water, then take it off the stove. Soak the whole or sliced dried peaches in the boiling hot water for about 1 hour. Return the peaches (and the water) to the heat. Add sugar, cinnamon, orange juice, and lemon zest.
Cook until the peaches are soft and the water has taken on a dark rusty color. Add the raisins and cook for another ½ hour. If the water steams off too much, add about ½ cup more. You don’t want this to turn into a thick nectar. It should be very liquid. Remove from heat and allow to cool.
This is typically served VERY sweet and VERY cold. Normally a glass of mocochinchi is served with one or two of the dehydrated whole peaches included.
Once you drink the juice, you eat the peaches, which are now soft, too.
A little tip: Some people use brown sugar instead of white – and they burn it in a pan until it turns into a thick syrup before adding it to the mocochinchi – kind of like what you do when you’re making custard – it’s called “caramelizing” the sugar. This gives it a really distinctive flavor!
I made this mocochinchi just so I could take these pictures for you. Would you believe it's actually still too hot to drink?!