Steps
- Soak 400g of dried cracked morocho corn in water overnight, then drain.
- Put the corn, 1920ml of whole milk, and 3 cinnamon sticks in a saucepan. Cook over low heat for about 3 hours, until very tender, stirring occasionally and more often during the last 30 minutes.
- Add 12 teaspoons of sugar and cook for 15-30 minutes, stirring frequently, until thick. Remove the cinnamon sticks, pour into glasses, and sprinkle with ground cinnamon.