Morocho

Name: Morocho
Prep time: 10 min
Cook time: 80 min
Yield: 6
Ingredients: 1 cup dried morocho corn (or white hominy), soaked overnight; 4 cups water; 3 cups milk; 3/4 cup sugar (or grated panela); 1 cinnamon stick; 4 whole cloves; 1/2 cup raisins; 1/2 tsp vanilla extract; 1/4 tsp salt; Ground cinnamon, for serving

A thick, cinnamon-scented drink of hominy and milk, sweet and warming — Ecuador’s beloved street-corner comfort in a cup.

⏱ 10 minPrep time

🔥 1 hr 20 minCook time

🍽 6Servings

🏷 DinnerCategory

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Morocho is Ecuador’s classic sweet drink, made from morocho corn — large, starchy white kernels — simmered with milk, cinnamon, cloves, and sugar until thick and creamy. Served warm from sidewalk carts and market stalls, it is a comforting, spoonable drink halfway between porridge and pudding.

Warm, thick, and softly spiced

The hominy kernels are tender with a gentle pop, suspended in a creamy, cinnamon-scented milk that has thickened into a velvety porridge. Raisins add little bursts of sweetness, and a dusting of cinnamon on top makes it feel like a hug in a mug.

Ecuadorian recipes →

Step by stepInstructions

Soak the morocho corn in water overnight, then drain.
Simmer the corn in the 4 cups of water with the cinnamon stick and cloves for 50 to 60 minutes, until the kernels are tender and beginning to split.
Add the milk, sugar, and salt, and simmer for 15 to 20 minutes, stirring often, until the drink thickens to a creamy porridge consistency.
Stir in the raisins and vanilla and simmer 5 minutes more.
Serve warm in mugs, dusted with ground cinnamon, thinning with a splash of milk if too thick.

💡 Chef tips & storage

Canned hominy (rinsed well) shortcuts the soaking and halves the cooking time. Morocho keeps 3 days refrigerated and thickens as it sits — loosen it with milk when reheating.

Recipe details

Prep10 min

Cook1 hr 20 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Morocho

Warm, thick, and softly spiced

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💡 Chef tips & storage

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Morocho

Warm, thick, and softly spiced

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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