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Morocho or Ecuadorian spiced corn pudding drink Laylita's Recipes

2. Put the corn in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer until the corn is tender, about 2 hours. 3. Drain off the water and discard the corn solids. 4. Add the milk to the pot and stir in the cinnamon sticks, raisins, orange rind, and lemon rind.

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Morocho. This spiced Ecuadorian drink is made from cracked corn, cinnamon, sugar, raisins and milk. It is a drink and dessert in one…depending on who makes it. Also called spiced corn pudding, morocho has the thick consistency of a drink similar to a milkshake.

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Morocho - the thick, sweet corn pudding served warm in a cup - is considered a comfort food in Loja.. and morocho de dulce or morocho de leche - two names for the drink we're focusing on in this blog post. To make this basic "liquid" pudding one begins by soaking dried hominy corn in water for 8 to 12 hours. Then add milk and cinnamon sticks.

What to Eat in Discover what locals eat all around the world

The next day drain and rinse the white corn, then place it in a large heavyweight saucepan. Add water, baking soda, and a cinnamon stick. Bring to a boil. Reduce to medium heat and simmer uncovered, constantly stirring, until corn is soft. * ( If liquid evaporates rapidly, add boiling water).

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Morocho is made with white morocho corn (cracked white hominy corn), raisins, cinnamon, cloves, vanilla, orange and lemon zest, milk, and panela. Warm morocho takes on a very smooth, pudding texture that is very pleasant when served on cold days. 3. Colada de Avena (a.k.a Quaker) Colada de Avena means 'strained oatmeal.' And that pretty.

Ecuadorian drinks and cocktails

Ecuadorian Morocho drink: This delicious street food drink is also called morocho dulce and consists of a thick sweet drink made with morocho cracked corn, milk, cinnamon, sugar and raisins. {Canelazo de naranja} Hot spiced blood orange cocktail: This warm cocktail is a variation of the classic Ecuadorian canelazo drink. This warm drink is made.

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100 grams Sugar (1/2 cup) Instructions. Place the dried Hominy Corn in a large bowl and soak with 4 cups of water for 8-12 hours. In a large pot, add the milk, cinnamon stick, anise star and the soaked hominy corn and cook on low for 3 1/2 to 4 hours stirring occasionally. Once the morocho starts thicken add the sugar and stir until well combined.

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Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot. Cook on low temperature until the corn gets very soft and tender, about 3 hours. Stir every once in a while to keep the corn from sticking to the bottom of the pan. Stir more frequently during the last 30 minutes. Add the sugar and the raisins.

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Colada de avena is a traditional Ecuadorian fruity oatmeal drink, it is made with oats, naranjilla fruit, panela or brown sugar, water and cinnamon. Colada can be served cold on warm days or warm during cold winter days. Check out this recipe. Morocho or Ecuadorian spiced corn pudding drink.

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Ecuadorian Dessert, Morocho. Morocho is another traditional Ecuadorian dessert that locals consider a pudding drink. It's made of morocho — a local Ecuadorian white corn, dried and cracked. The corn is cooked with milk, sugar, cinnamon, and raisins until it reaches a creamy consistency. This sweet pudding can be drank or eaten by spoon.

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While waters and juices are the most common beverages in Morocco, Moroccan soft drinks also refresh and cool on hot summer days. Cola, grapefruit, and pomegranate are among the most popular Moroccan soft drink flavors, and you'll find cans of these delicious refreshments in market squares or grocery stores in major cities or large towns.

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directions. Carefully wash the morocho and soak overnight in at least twice as much water as there is corn. Drain the morocho and cook in a little water in a pressure cooker for 15 minutes. In a large saucepan place milk, citrus rinds and clove and bring to a boil. By this time the milk should be perfumed by the spices.

10 Best Moroccan Drinks Recipes

Encocadas is a dish of white fish cooked in coconut milk, and bollas de pescado is a filet of fish steamed with peanuts inside a banana leaf. Seafood curries and chowder are also widely available along the coast. Camarones al ajillo, shrimp with garlic sauce, is tasty and available throughout much of Ecuador.

DULCE DE MOROCHO CEREALES LA PRADERA

These are some more drinks that are typical too. Avocado Smoothie. A classic drink that's very popular year-round but especially during Ramadan is this creamy avocado drink. It's blended with milk and a crowd favorite. Moroccan Almond Date Milkshake. If avocado isn't your thing, then try this almond and date milkshake.

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Remove and strain. In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes. Remove from heat, let cool down until safe to handle, blend and strain. Mix the cup of the purple corn flour with 1 cup of the spice pineapple liquid until well diluted.

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Morocho is an Ecuadorian spiced corn pudding drink. Yes, drink. It's delightfully tasty and filled with texture - kind of like bubble tea. The creamy, sweet flavors are loaded with warm, spicy notes of cinnamon. And the corn adds a fun texture. You'll be hard-pressed to find something as unique and delicious as Morocho.