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Morocho (Ecuadorian Corn and Milk Drink)

Taza de morocho con leche y canela

Reference image from the internet

Morocho is a thick, warm Ecuadorian drink made with cracked white corn cooked slowly in milk with cinnamon, cloves, sugar and raisins. It is similar to rice pudding, but made with corn and served in a mug.

In Quito and the Andes it is sold on street corners and at bakeries, and it is the perfect partner for empanadas de viento on a cold afternoon.

Region: Andes · Difficulty: Easy

Taza de morocho con leche y canela

Morocho (Ecuadorian Corn and Milk Drink)

Morocho: a thick Ecuadorian drink of cracked white corn cooked in milk with cinnamon, cloves, sugar and raisins. Served hot with empanadas.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soaking 12 hours
Total Time 13 hours 40 minutes
Course Drink
Cuisine Ecuadorian
Servings 8 servings

Ingredients
  

  • 1 cup cracked white corn (maíz morocho) soaked overnight
  • 4 cups water
  • 4 cups whole milk
  • 3 cinnamon sticks
  • 4 whole cloves
  • 2 allspice berries optional
  • 1/2 cup sugar or grated panela to taste
  • 1/2 cup raisins
  • 1 pinch salt

Instructions
 

  • Drain the soaked corn and cook it in the water with the cinnamon, cloves and allspice over medium heat for about 60 minutes, until soft. Add more water if needed.
  • Add the milk, sugar, raisins and salt.
  • Cook over low heat for 20 to 30 minutes more, stirring often so it does not stick, until thick and creamy.
  • Remove the whole spices and serve hot, sprinkled with ground cinnamon if you like.
Keyword ecuadorian corn drink, ecuadorian morocho, morocho drink, morocho ecuador

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Cracked white corn: look for maíz morocho, maíz blanco partido or cracked white hominy corn in Ecuadorian, Peruvian or Colombian stores, or online.
  • Panela: sold as panela or piloncillo in Latin stores; brown sugar works too.

Tips for the best Morocho

  • Soaking the corn overnight cuts the cooking time in half.
  • Stir often once the milk is in, because it sticks easily.
  • If it gets too thick, add a splash of milk.
  • Leftover morocho thickens in the fridge; reheat it with more milk.

Frequently asked questions

What is morocho made of?

Cracked white corn cooked in milk with cinnamon, cloves, sugar and raisins.

Is morocho served hot or cold?

Traditionally hot, but some people like it cold in summer.

What is the difference between morocho and colada morada?

Morocho is a milky corn drink; colada morada is made with purple corn flour, berries and fruit, without milk.

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