Easy Ecuadorian Morocho Recipe

Easy Ecuadorian Morocho Recipe
Sharing Is Caring!

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

  1. Place the dried Hominy Corn in a large bowl and soak with 4 cups of water for 8-12 hours
  2. 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.
  3. 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.
  4. Cook for 30-40 minutes more or until the morocho becomes thick like pudding consistency.
  5. Serve hot or cold, sprinkle with cinnamon and drop a few raisins.
  6. Can be refrigerated and enjoyed up to one week.

 

Yummy Easy Ecuadorian Morocho Recipe

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. 

5 from 55 votes
Prep Time 12 hrs
Cook Time 40 mins
Course Dessert
Cuisine Ecuadorian
Servings 6 people

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.
Keyword easy Ecuadorian morocho recipe, Ecuadorian morocho recipe, facil receta ecuatoriana de morocho, la mejor receta ecuatoriana de morocho delicous, Morocho, Morocho recipe, Pudding drink recipe, Receta Ecuadoriana de morocho, receta facil de morocho


28 thoughts on “Easy Ecuadorian Morocho Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating