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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