4.9 from 186 votes
Morocho or Ecuadorian spiced corn pudding drink
Morocho is a traditional Ecuadorian spiced corn pudding drink made by slow-cooking Morocho corn with milk and cinnamon sticks until the corn is tender and the mixture thickens. Sweetened with piloncillo or panela, it is often served warm and sprinkled with ground cinnamon. The optional addition of raisins adds extra texture and sweetness, making Morocho a comforting beverage with a smooth and creamy consistency.
Cook Time
3 hrs 15 mins
Additional Time
12 hrs
Total Time
3 hrs 15 mins
Servings:
6
to 8
Course:
Dessert, Drinks
Cuisine:
South American, American, Ecuadorian
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.
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