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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,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

  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.

Ā 

Yummy Easy Ecuadorian Morocho Recipe

Easy Ecuadorian Morocho Recipe

Marcela Arias
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 

5 from 55 votes
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 40 minutes
Course Dessert
Cuisine Ecuadorian
Servings 6 people

Ingredients
Ā 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

Instructions
Ā 

  • 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.
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Reader Interactions

Comments

  4. Tomaz

    5 stars
    Being from Ecuador and living in Canada you cannot find morocho here. Made this recipe and everyone loved it.

    Reply

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