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Morocho Dulce con Pasas
A traditional Ecuadorian sweet drink made from cracked white corn (morocho), milk, cinnamon, raisins, and sweetened condensed milk. It's a comforting and hearty beverage often served during holidays.
๐ง ์ฌ๋ฃ
- 2 cups Cracked white corn (Morocho)
- 8 cups Water(for cooking morocho)
- 4 cups Milk
- 2 large Cinnamon sticks
- 1 cup Raisins
- 1 can (14 oz) Sweetened condensed milk
- 1/2 cup Sugar(or to taste)
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon(for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the morocho thoroughly and soak it in water overnight. Drain and rinse again.
- 2
In a large pot, combine the drained morocho with 8 cups of water and the cinnamon sticks. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the morocho is very tender and has started to break down.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. Add more water if it becomes too thick. - 3
Add the milk, raisins, sweetened condensed milk, and sugar to the pot. Stir well to combine.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust sweetness as needed. - 4
Continue to simmer for another 20-30 minutes, stirring frequently, until the drink has thickened to your desired consistency.
๐ก ์ ๋ฌธ๊ฐ ํ: The consistency should be like a thick soup or a very loose pudding. - 5
Stir in the vanilla extract. Remove the cinnamon sticks before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve warm in bowls or mugs, garnished with a sprinkle of ground cinnamon.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the morocho is well-cooked until very soft; this is key to the drink's texture.
- โDon't skip the overnight soaking; it helps tenderize the corn.
- โThe consistency can be adjusted by adding more milk or water if it becomes too thick.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few drops of orange blossom water for an extra floral note.
- Some variations include a small amount of panela (unrefined whole cane sugar) for a deeper flavor.
- A pinch of nutmeg can also be added for spice.