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,Ā milkĀ andĀ anise.Ā
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.
Ā

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,Ā milkĀ andĀ anise.Ā
IngredientsĀ Ā
- 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
InstructionsĀ
- 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.
Lindsey
yum yum yum yum
Amanda
the instruction were easy to follow and the morocho was perfectly tasteful
Corina Sanchez
My 4 year is so picky but drank the whole morocho wow thank you!
Tomaz
Being from Ecuador and living in Canada you cannot find morocho here. Made this recipe and everyone loved it.
Carlita
This is the best Morocho recipe ever.
Teresa
Thank you for this pleasant recipe
Free Stuff
swapped milk for coconut milk to make this vegan super yummy
Brianna
Gonna surprise my parents this thanks giving with this morocho recipe
Elisha
Planning on making this tomorrow after church
Stella
Today I prepared this morocho, how delicious I must say.
uihumolaa
A nice memory of Ecuador.
George Borges
Thanks for this recipe, fell in love with this drink during my travels in Ecuador and Peru.
Edwardo
Sweet and I love the taste
Nancy
I love it so much thank you for finally posting a recipe for morocho
Norma
Thank you for this unique recipe
Emilly
My husband is Ecuadorian and loved this
Phillip
Gimme yummy muchas gracias por esta receta
Maria
Rico! Tal como lo recuerdo!
LisaNoink
Most recipes out there cook in water until it evaporates then the milk in later. I love your method better.
Sophia
Super rico
Jaime
Studding aboard in Ecuador my second mom there always made this drink for me.
Layla
Being born in the United States and of Ecuadorian decent, this is definitely a treat
Karina
sabe igual que en casa
GuQin
taste like home
Oaklynn
This is now my morning coffee.
Adalee
So good this recipe.
Meaghan
gracias por compartir esta receta
Meaghan
this Morocho recipe brings back so many memories.