A thick, warm drink of cracked white corn simmered in milk with cinnamon, sugar, and raisins — Ecuador's favorite comforting street beverage.
Ingredients
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2 cups cracked morocho corn (or hominy grits)
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1L whole milk
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1L water
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1 cup sugar
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2 cinnamon sticks
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1 tsp vanilla extract
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1/2 cup raisins
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Pinch of salt
Instructions
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1
Soak morocho corn overnight in water. Drain.
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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.