Morocho De Leche, or Spiced Hot Milk With Corn
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 226.79 g dried cracked corn
- 2070.16 ml milk
- 2 stick cinnamon
- 85.04 g raisins
- 1 orange rind, grated
- 2 fresh lemon rind, grated
- 14.78 ml vanilla extract
- 473.18 ml sugar
- 8 cloves
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.
- Add morocho and cook at low heat for an hour (or as long as you can bear!). Finally, mix in sugar and vanilla. Serve hot.
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Reviews
-
Absolutely delicious! Found the recipe just in time for winter. I got the cracked corn from my local bulk store. There were a few things that were unclear in the directions: there is no mention as when to add the raisins (which I omitted) and cinnamon (which I added along with the rinds and cloves). I would love to know if this can be made ahead and reheated? It'd be great to have this for breakfast every morning, but I don't have a couple hours everyday to prepare this - especially since I'm cooking for one. Has a wonderful flavour though there was a little too much cinnamon and clove to my liking... sugar could also easily be decreased. Thanks for sharing Valeria :)
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.