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.
