Easy Ecuadorian Morocho Recipe
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This traditional easy Ecuadorian Morocho recipe is super yummy. Thick and sweet, Morocho is a traditional Ecuadorian thick drink that is served hot or cold and typically eaten using a spoon. Boldy spiced, this drink is amazingly made with hominy corn, sugar, cinnamon, milk and anise.
Ingredients
- 200 grams ( 7oz) White Hominy Corn Dried (1 cup)
- 1 liter Water (4 cups) or (1kg)
- 1 liter of Milk (4 cups Milk)
- 4 cinnamon sticks
- 5 Anise Stars
- 100 grams Sugar (1/2 cup)
Instructions
- Place the dried Hominy Corn in a large bowl and soak with 4 cups of water for 8-12 hours
- In a large pot, add the milk, cinnamon stick, anise star and the soaked hominy corn and cook on low for 3 1/2 to 4 hours stirring occasionally.
- Once the morocho starts thicken add the sugar and stir until well combined. Continue to stir occasionally to prevent the hominy corn from sticking to bottom and burning.
- Cook for 30-40 minutes more or until the morocho becomes thick like pudding consistency.
- Serve hot or cold, sprinkle with cinnamon and drop a few raisins.
- Can be refrigerated and enjoyed up to one week.
Easy Ecuadorian Morocho Recipe
This traditional easy Ecuadorian Morocho recipe is super yummy. Thick and sweet, Morocho is a traditional Ecuadorian thick drink that is served hot or cold and typically eaten using a spoon. Boldy spiced, this drink is amazingly made with hominy corn, sugar, cinnamon, milk and anise.
Ingredients
- 200 grams 7oz White Hominy Corn Dried (1 cup)
- 1 liter Water 4 cups or (1kg)
- 1 liter of Milk 4 cups Milk
- 4 cinnamon sticks
- 5 Anise Stars
Instructions
- Place the dried Hominy Corn in a large bowl and soak with 4 cups of water for 8-12 hours
- In a large pot, add the milk, cinnamon stick, anise star and the soaked hominy corn and cook on low for 3 1/2 to 4 hours stirring occasionally.
- Once the morocho starts thicken add the sugar and stir until well combined. Continue to stir occasionally to prevent the hominy corn from sticking to bottom and burning.
- Cook for 30-40 minutes more or until the morocho becomes thick like pudding consistency.
- Serve hot or cold, sprinkle with cinnamon and drop a few raisins.
- Can be refrigerated and enjoyed up to one week.
yum yum yum yum
the instruction were easy to follow and the morocho was perfectly tasteful
My 4 year is so picky but drank the whole morocho wow thank you!
Being from Ecuador and living in Canada you cannot find morocho here. Made this recipe and everyone loved it.
This is the best Morocho recipe ever.
Thank you for this pleasant recipe
swapped milk for coconut milk to make this vegan super yummy
Gonna surprise my parents this thanks giving with this morocho recipe
Planning on making this tomorrow after church
Today I prepared this morocho, how delicious I must say.
A nice memory of Ecuador.
Thanks for this recipe, fell in love with this drink during my travels in Ecuador and Peru.
Sweet and I love the taste
I love it so much thank you for finally posting a recipe for morocho
Thank you for this unique recipe
My husband is Ecuadorian and loved this
Gimme yummy muchas gracias por esta receta
Rico! Tal como lo recuerdo!
Most recipes out there cook in water until it evaporates then the milk in later. I love your method better.
Super rico
Studding aboard in Ecuador my second mom there always made this drink for me.
Being born in the United States and of Ecuadorian decent, this is definitely a treat
sabe igual que en casa
taste like home
This is now my morning coffee.
So good this recipe.
gracias por compartir esta receta
this Morocho recipe brings back so many memories.