A thick, warm drink of cracked white corn simmered in milk with cinnamon, sugar, and raisins — Ecuador's favorite comforting street beverage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak morocho corn overnight in water. Drain.
-
2
Combine corn, water, and cinnamon sticks in a heavy pot. Simmer 1.5-2 hours until corn is very tender, stirring frequently.
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3
Add milk, sugar, vanilla, and raisins. Continue cooking 30 min, stirring often to prevent sticking.
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4
The mixture should be thick and creamy. Remove cinnamon sticks.
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5
Serve warm in mugs or cups.
Did You Know?
Morocho vendors are fixtures outside Ecuadorian churches on Sundays — the warm, sweet drink is practically a post-mass ritual.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- ladle
Garnishing
cinnamon stick, raisins
Accompaniments
The Story Behind Morocho
Morocho traces back to ancient Andean corn cultivation, where cracked dried corn was simmered into nourishing drinks. The Spanish addition of milk, sugar, and cinnamon transformed it into the beloved beverage known today. It remains deeply associated with Ecuadorian Andean identity and is served at markets, street stalls, and family gatherings.
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