Salvadoran Horchata (Horchata de Morro)
Salvadoran horchata (horchata de morro) is a creamy, refreshing drink made from toasted morro seeds, nuts, rice, and spices. Naturally rich and nutty with a hint of cinnamon, this traditional beverage is served ice-cold and is perfect for cooling down on warm days!
Equipment
Ingredients
- 1 cup morro seeds, or a Salvadoran horchata mix if morro isn’t available
- ¼ cup raw sesame seeds
- ¼ cup raw peanuts
- ¼ cup pumpkin seeds, pepitoria
- ½ cup raw rice
- 1 stick cinnamon
- 4 cups water, divided
- 3 cups milk
- ½ cup sugar, adjust to taste
- 1 tsp vanilla extract
Instructions
- In a dry skillet over medium heat, toast the morro seeds, sesame seeds, peanuts, pumpkin seeds, rice, and cinnamon separately until fragrant, about 3–4 minutes each. Stir often and watch closely to prevent burning.
- Transfer the toasted ingredients to a bowl, pour in 2 cups of water, and soak for at least 2–3 hours or overnight. This softens the seeds for easier blending. Drain before using.
- Add the soaked mixture to a blender. Blend on high until very smooth.
- Pour the blended mixture through a fine-mesh strainer or cheesecloth into a large pitcher to remove any gritty bits.
- Add the remaining 2 cups of water, milk, sugar and vanilla. Stir well and taste, adjusting sweetness as needed.
- Refrigerate until cold. Serve over ice in tall glasses, stirring before serving as it tends to settle.
Notes
- Toast evenly: Stir seeds and nuts constantly while toasting to prevent bitterness from burning.
- Soak well: Give the mixture several hours (or overnight) to soak—this softens everything and makes blending smoother.
- Strain twice: For the silkiest texture, strain through fine mesh or cheesecloth at least two times.
Like this? Leave a comment below!
