Morocho
Morocho has its origins in Ecuadorian Andean traditions, where the large-kernel corn, also called morocho, has been cultivated for centuries at high altitudes, resisting the low temperatures of mountain nights. The drink combines a pre-Columbian recipe of boiled corn with the later addition, brought by Spanish colonists, of cow's milk and spices such as cinnamon and cloves. In Quito and the surrounding provinces, Morocho becomes ubiquitous during December, when families prepare it in enormous pots for 'las novenas', the nine evenings of prayer before Christmas, distributing it to neighbors and relatives in steaming mugs. It's often said that a house without the cinnamon smell of simmering Morocho doesn't yet smell like the holidays, and the family recipe, with its exact proportions of milk and spices, is passed down orally from one generation to the next.
Cracked morocho corn
Special morocho corn kernels, larger and tougher than ordinary corn, are coarsely cracked and simmered for hours until soft.
Thick milk base
Whole milk is added gradually near the end of cooking, turning the corn mixture into a thick, creamy drink resembling a liquid pudding.
Cinnamon and clove aroma
Cinnamon sticks and whole cloves scent the liquid throughout the simmer, giving the drink a warmth specific to holiday celebrations.
A Christmas essential
Traditionally prepared in large quantities during the Christmas season, served hot in large mugs, with family or at community events.
Ingredients 4 servings
- 300 g cracked morocho corn
- 2 L water
- 1 L whole milk
- 2 cinnamon sticks
- 6 whole cloves
- 150 g brown sugar
- 1 tsp vanilla extract
- 50 g raisins
- Ground cinnamon for sprinkling
How to make it
- 1The cracked morocho corn is washed well under cold water, then left to soak for a few hours, ideally overnight, to soften partially.
- 2The drained corn goes into a large pot with fresh water, along with the cinnamon sticks and whole cloves.
- 3The mixture simmers over medium-low heat, partially covered, for about two hours, stirring occasionally to prevent sticking to the bottom of the pot.
- 4The corn kernels gradually become soft and begin to burst slightly, a sign the cooking has progressed enough.
- 5Whole milk is added gradually near the end of cooking, stirring continuously to avoid lumps and achieve a velvety texture.
- 6Brown sugar and vanilla extract are stirred in, and the mixture continues simmering gently for another twenty minutes, until it thickens nicely.
- 7Raisins are added in the final five minutes, just long enough to soften without falling apart completely.
- 8The cinnamon sticks and cloves are removed before serving, and the hot drink is poured into mugs, sprinkled with a little ground cinnamon on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
