Morocho or Ecuadorian spiced corn pudding drink

Name: Morocho or Ecuadorian spiced corn pudding drink
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6 to 8
Ingredients: 14 oz of cracked morocho corn or dried cracked white hominy corn; 6 cups of water to soak; ~8 cups or 2 liters of milk; 3-4 cinnamon sticks; ¼ - ½ cup sugar or grated panela; ½ cup raisins; Ground cinnamon for sprinkling

User Reviews

4.9

186 reviews

Excellent

Cook Time
3 hrs mins
Additional Time
12 hrs
Total Time
3 hrs 15 mins
Servings
6 to 8
Course
Dessert, Drinks
Cuisine
South American, American, Ecuadorian

Morocho or Ecuadorian spiced corn pudding drink

Iris Warren

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Morocho is a thick sweet drink made with morocho corn, milk, cinnamon, sugar and raisins.

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Ingredients

Servings

14 oz of cracked morocho corn or dried cracked white hominy corn about 2 cups
6 cups of water to soak
~8 cups or 2 liters of milk
3-4 cinnamon sticks
¼ - ½ cup sugar or grated panela piloncillo brown sugar, adjust to taste
½ cup raisins optional
Ground cinnamon for sprinkling

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Instructions

Soak the morocho corn overnight in 6 cups of water.
Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot. Cook on low temperature until the corn gets very soft and tender, about 3 hours. Stir every once in a while to keep the corn from sticking to the bottom of the pan. Stir more frequently during the last 30 minutes.
Add the sugar and the raisins. Cook for another 15-30 minutes, stirring frequently.
Serve warm and sprinkle ground cinnamon on top.