Mocochinchi
Ingredients
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- 10 ounces dried peaches – rinsed
- 1 cup granulated sugar
- 12 cups water
- 2 cinnamon sticks
- 6 whole cloves
- ice cubes – for serving
Instructions
1. Rinse the dried peaches under cold running water, rubbing off any dust; drain well.
2. Sprinkle 0.5 cup granulated sugar evenly in a wide pot and cook over medium heat without stirring until melted and deep amber, 3–5 minutes; swirl the pot as needed.
3. Carefully add 12 cups water at once; it will sputter. Stir until any seized caramel dissolves and return to a bare simmer.
4. Add cinnamon sticks and whole cloves, then the rinsed fruit. Adjust heat to maintain a gentle simmer.
5. Cook until the peaches are plump to the pit and the liquid is a warm amber color, 35–45 minutes.
6. Stir in the remaining sugar to taste and simmer 2 minutes to dissolve fully.
7. Remove from heat; cool 30 minutes. Strain out and discard the whole spices. Transfer to a pitcher with the peaches, cover, and chill until very cold, 2–3 hours.
8. To serve, place 1 peach in each glass, fill with the chilled drink, and add ice cubes as desired.
Mocochinchi is a beloved Bolivian refresco made by gently simmering dried peaches with cinnamon and clove, then chilling the spiced infusion until it is icily refreshing. The drink’s appeal lies in its balance: light yet aromatic, with a honeyed, amber hue and soft fruit you can eat from the glass. Served cold, often street-side from large glass urns, every sip is bright, clean, and perfumed, while the rehydrated peach adds a satisfying, tender bite.
Rooted in the Andean tradition of preserving fruit, mocochinchi showcases how dried harvests become everyday sustenance and celebration. It is ubiquitous across the Bolivian highlands—from La Paz to Cochabamba—where vendors and home cooks prepare it for lunches, market days, and festivities. Over time the recipe has remained remarkably stable: dried peaches, canela, clavo, sugar, and patience, reflecting both the climate’s need for preserved fruit and the country’s street-food culture.