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Loading...A traditional Ecuadorian warm beverage made with tender chewy morocho corn simmered in sweet milk infused with cinnamon, cloves, and vanilla. Served piping hot on cool Andean evenings, this comforting drink is rich, creamy, and gently spiced with plump golden kernels in every sip.
Prep Time10 mins
Cook Time75 mins
Total Time85 mins
Servings6
Yield6 cups
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 6 gFat
- 3.5 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 32 gSugar
- 9 gProtein
- 120 mgSodium
- 380 mgPotassium
- 240 mgCalcium
- 1.2 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Corn
- 1 cup dried morocho corn (or dried large-kernel hominy)
- 4 cups water, plus more for soaking
- 1 cinnamon stick
- 2 whole cloves
For the Spiced Milk Base
- 4 cups whole milk
- 1/2 cup granulated sugar (or grated panela)
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Add-ins
- 1/3 cup golden raisins
- 1/2 cup diced dried apricots or pineapple
- Ground cinnamon, for garnish
Directions
- Place the dried morocho corn in a large bowl, cover with plenty of cold water, and soak overnight (at least 8 hours). Drain well before cooking.
- In a heavy pot, combine the soaked corn with 4 cups fresh water, 1 cinnamon stick, and 2 cloves. Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook the corn uncovered for 50 to 60 minutes, stirring occasionally, until the kernels are tender but still pleasantly chewy and most of the water has been absorbed. Add a splash more water if the pot becomes dry before the corn softens.
- Stir in the milk, sugar, the second cinnamon stick, and a pinch of salt. Return to a low simmer, stirring to dissolve the sugar.
- Simmer gently for 15 to 20 minutes, stirring frequently to prevent scorching, until the drink thickens slightly and the flavors meld. Remove from the heat and stir in the vanilla.
- If using raisins or dried fruit, add them during the last 10 minutes of simmering so they plump up and soften.
- Taste and adjust sweetness, adding more sugar if desired. Fish out the cinnamon sticks and cloves before serving.
- Ladle the hot drink into mugs or small bowls, making sure each serving gets a generous scoop of the chewy corn and liquid. Sprinkle with ground cinnamon and serve immediately.
Cook’s Notes
- If you cannot find dried morocho corn, large-kernel dried hominy or canned hominy (drained and rinsed) are good substitutes — reduce cook time to about 20 minutes when using canned.
- For a richer, dessert-style drink, swap 1 cup of the milk for 1 cup of evaporated milk or add a small splash of heavy cream at the end.
- Make it dairy-free with unsweetened oat or cashew milk; the result is slightly lighter but still warmly spiced.
- The drink thickens as it cools — stir in a splash of warm milk when reheating leftovers to bring back the original pourable consistency.
- In Ecuador, this drink is often served alongside fresh cheese buns or toasted bread for dipping, especially during highland holidays and rainy-season evenings.
