Mazamorra Criolla with Milk and Dulce de Leche

Why You’ll Love This Recipe

• Comforting, old-world flavors: creamy milk, warm cinnamon, and tender hominy.
• Ultra-glossy, spoonable texture that thickens naturally—no cornstarch needed.
• Flexible: make it quick with canned hominy or from-scratch with dried.
• Equally delicious warm on a cool night or chilled on a sunny afternoon.

Grocery List

• Produce: Lemon or orange (for peel, optional)
• Dairy: Whole milk, unsalted butter
• Pantry: Canned white hominy (or dried white hominy), granulated sugar, cinnamon stick, ground cinnamon, vanilla extract, dulce de leche, fine salt

Full Ingredients

For the Mazamorra Criolla

• 3 cups cooked white hominy (from 2 x 15-oz cans, drained and rinsed), or see dried option below
• 4 cups whole milk
• 2/3 cup granulated sugar
• 1 cinnamon stick (3-inch)
• 1 strip lemon or orange peel (about 1 x 3 inches), optional but lovely
• Pinch of fine salt
• 1 tbsp unsalted butter
• 2 tsp pure vanilla extract

If Starting from Dried Hominy (instead of canned)

• 1 cup dried white hominy, rinsed
• Water for soaking and simmering (about 8 cups total)
• 1/4 tsp fine salt for the simmer

To Serve

• 1/2 cup dulce de leche, warmed until pourable (about 110°F)
• Ground cinnamon, to taste

Step-by-Step Instructions

Step 1: Soak the hominy (dried only)

If using dried hominy, place 1 cup dried white hominy in a bowl, cover with 3 inches of cool water, and soak 8–12 hours. Drain and rinse well. If using canned hominy, skip to Step 3.

Step 2: Cook dried hominy until tender

Place soaked hominy in a pot with 6 cups fresh water and 1/4 tsp salt. Bring to a simmer over medium heat (190–200°F), then reduce to maintain a gentle simmer. Cook uncovered 60–90 minutes, stirring occasionally, until the kernels are plump and tender. Drain; you should have about 3 cups cooked hominy.

Step 3: Gently infuse the milk

In a medium heavy-bottomed pot, add 4 cups whole milk, the cinnamon stick, and lemon/orange peel (if using). Warm over medium-low heat to 180–190°F, just steaming with tiny bubbles around the edges. Turn off heat and let steep 5–10 minutes to perfume the milk.

Step 4: Add hominy, sugar, and salt

Return the pot to medium-low. Add the 3 cups cooked hominy, 2/3 cup sugar, and a pinch of salt. Stir to dissolve the sugar. Bring back to a gentle simmer (185–195°F) and cook uncovered 25–35 minutes, stirring every 2–3 minutes—especially near the end—to prevent sticking. The liquid should thicken slightly and look glossy; the hominy should be very tender.

Step 5: Finish with butter and vanilla

Remove the cinnamon stick and citrus peel. Off the heat, stir in 1 tbsp butter and 2 tsp vanilla. Cover and let the mazamorra rest 10 minutes; it will thicken to a silky, spoonable consistency.

Step 6: Serve with dulce de leche or cinnamon

Warm 1/2 cup dulce de leche until pourable (about 110°F). Spoon mazamorra into warm bowls and swirl a ribbon of dulce de leche on top, or dust lightly with ground cinnamon. Serve warm, or cool to room temperature and chill if you prefer it cold.

Pro Tips

• Use a heavy-bottomed pot and low heat to prevent scorching milk and sugar.
• Stir frequently once the mixture thickens; milk sugars brown quickly on the bottom.
• For a creamier body, lightly mash 1/2 cup of the hominy and stir it back in during the last 10 minutes.
• Adjust sweetness at the end, especially if adding a generous dulce de leche ribbon.
• If it gets too thick, whisk in warm milk 1–2 tbsp at a time until it loosens to your liking.

Variations

• Coconut-Milk Twist: Replace 1 cup of the milk with full-fat coconut milk; finish with toasted coconut flakes instead of dulce de leche.
• Evaporated Milk Richness: Swap 1 cup whole milk for evaporated milk in Step 4 for a denser, old-fashioned body.
• Cinnamon-Only Colonial Style: Skip dulce de leche and finish with a generous dusting of ground cinnamon and a tiny knob of butter on each bowl.

Storage & Make-Ahead

Refrigerate cooled mazamorra in an airtight container up to 4 days. It will thicken in the fridge; rewarm gently over low heat with a splash of milk to loosen. You can make the hominy base 1–2 days ahead and finish with butter, vanilla, and toppings just before serving. Freezing is possible for up to 2 months, though the dairy base may separate slightly; thaw overnight in the refrigerator and whisk while reheating.

Nutrition (per serving)

Approximate (with dulce de leche): 330 calories; 9 g fat (6 g saturated); 54 g carbohydrates; 1 g fiber; 28 g sugars; 8 g protein; 150 mg sodium. Without dulce de leche: about 270 calories and 42 g carbohydrates.