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Mote con Taka Berry

Prep Time18 hours
Cook Time20 minutes
Total Time18 hours 20 minutes
Course: Drinks
Cuisine: Chilean
Servings: 4 drinks

Ingredients

  • 6 dried strawberries
  • 2 tbsp dried cherries
  • 5 dried peach halves
  • 1 cinnamon stick
  • 4 cups water
  • 1/2 cup sugar
  • 1/2 cup pearled barley
  • fresh raspberries
  • fresh blackberries

Instructions

  • Soak the strawberries, cherries, peaches, and cinnamon stick in 2 cups of water overnight in the refrigerator.
  • The next day, begin by cooking the pearled barley. Follow the instructions on the barley package and then set aside to cool.
  • Heat sugar in a saucepan over medium heat. Without stirring, heat until the sugar turns into a light brown liquid. Near the end when the edges start to brown, feel free to swirl it slightly to get it all to turn to liquid. Turn off the heat and set aside.
  • Remove the strawberries, cherries, peaches, and cinnamon stick from the water. Carefully add the water into the saucepan with the caramel syrup. The caramel will have hardened up from cooling so it should begin to dissolve into the water as it reheats. Return the saucepan onto medium-high heat and stir the water until the caramel has completely dissolved. Add the additional 2 cups of water, berries, peaches, and cinnamon stick to the saucepan.
  • Bring to a simmer and allowed to cook for 30 minutes. Allow to cool to room temperature and then place in the refrigerator until cold. 
  • To Serve: In a serving glass, add 3 to 4 tablespoons of the cooked barley. Add 2 to 4 berries to the cup. Top off with the cooled juice. Taste and season with additional sugar or honey to your liking. Serve with a spoon.