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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Serve warm in bowls or mugs, garnished with a sprinkle of ground cinnamon.
💡 Pro Tips
- ✓Ensure the morocho is well-cooked until very soft; this is key to the drink's texture.
- ✓Don't skip the overnight soaking; it helps tenderize the corn.
- ✓The consistency can be adjusted by adding more milk or water if it becomes too thick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.