Morocho or Ecuadorian spiced corn pudding drink
User Reviews
4.9
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Cook Time
3 hrs 15 mins
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Additional Time
12 hrs
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Total Time
3 hrs 15 mins
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Servings
6 to 8
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Cuisine
South American, American, Ecuadorian
Morocho or Ecuadorian spiced corn pudding drink
Description
Morocho or Ecuadorian spiced corn pudding drink starts by soaking dried Morocho corn (cracked white hominy) overnight. The corn is then simmered with milk and cinnamon sticks for about three hours on low heat, stirring regularly to prevent sticking. This long cooking process softens the corn into a creamy pudding-like texture. Sweeteners like piloncillo brown sugar or panela are added along with optional raisins near the end to enhance flavor and texture.
The beverage is traditionally served warm, dusted with ground cinnamon, making it a comforting and mildly sweet drink suitable for cooler weather or as a nourishing snack. Its thick, porridge-like consistency and the combination of cinnamon and corn provide a uniquely satisfying taste experience.
Ingredients
- 14 oz morocho corn about 2 cups, or dried cracked white hominy corn
- 6 cups water to soak
- milk ~8 cups or 2 liters
- 3-4 cinnamon stick
- ¼ - ½ cup sugar piloncillo brown sugar, adjust to taste, or grated panela
- ½ cup raisins optional
- cinnamon ground, for sprinkling
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.
User Reviews
Overall Rating
4.9
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