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Salvadoran horchata

Learn how to make this delicious and refreshing drink with morro seeds, rice and spices. You’ll love this easy and traditional recipe for Salvadoran horchata!

by Maria
Salvadoran horchata

One of the most popular and delicious drinks in El Salvador is horchata de morro, also known as Salvadoran horchata. This is a creamy and refreshing beverage made from a blend of spices and seeds that give it a unique flavour and texture. Salvadoran horchata is not only tasty, but also healthy, as it contains iron, calcium, protein and antioxidants.

Salvadoran horchata is different from other types of horchata that you may have tried before, such as the Mexican or Spanish versions.

The main ingredient that sets it apart is the morro seed, which comes from a tropical tree native to Central America. The morro seed has a nutty taste and a high oil content that makes the drink smooth and satisfying.

To make Salvadoran horchata, you need to grind the morro seeds along with other seeds such as cocoa, sesame, peanut and pumpkin. You can also add spices like cinnamon, nutmeg and vanilla to enhance the flavour.

The resulting powder can be stored for up to six months in an airtight container. When you’re ready to enjoy your Salvadoran horchata, simply mix some of the powder with water or milk and sweeten it with sugar or honey.

Salvadoran horchata is a versatile drink that can be enjoyed hot or cold, depending on your preference. You can also add ice cubes or crushed ice to make it more refreshing.

Horchata de morro is perfect for breakfast, as a snack or as an accompaniment to any meal. It’s especially popular during festivals and celebrations in El Salvador.

In this blog post, I’ll show you how to make your own Salvadoran horchata at home using simple ingredients and easy steps. You’ll love this drink for its taste and its benefits. So let’s get started!


  • 2 cups morro seeds
  • 1 cup white rice
  • 1/2 cup golden sesame seeds
  • 1/2 cup peanuts (without skin)
  • 3/4 cup squash seeds
  • 1/2 cup cocoa beans
  • 4 tablespoons cinnamon powder
  • 2 whole nutmegs
  • 6 tablespoons coriander seeds
  • 5 whole allspice berries

For the fresh horchata:

  • Sugar (to taste)
  • A few drops of vanilla extract (optional)


  • In a dry skillet over medium-high heat, toast the seeds and beans until they turn golden and release their fragrance. Let them cool completely.
  • Using a food processor or blender, grind the toasted seeds, beans, and raw rice until you achieve a fine powder. Add the cinnamon, grated nutmeg, coriander, and allspice. Mix well to ensure a balanced flavor.
  • Store the horchata powder in an airtight container, preserving its freshness for up to a month.
  • To prepare the fresh horchata, take 1 cup of the powdered mix and combine it with 4 cups of cold water or milk in a large pitcher. Sweeten the mixture to your desired taste and, if you like, add a few drops of vanilla extract.
  • Strain the horchata through a fine sieve or cloth to eliminate any solid residue.
  • Serve the horchata chilled or with ice for an extra refreshing touch.


  • Explore different types of seeds or nuts, such as sunflower seeds, almonds, cashews, or pistachios.
  • Experiment with additional spices like cloves, cardamom, or ginger to create unique flavor profiles.
  • Enhance the creaminess and taste by substituting water or milk with coconut milk.
  • For a fruity twist, consider incorporating strawberries, bananas, or mangoes into the mix.
  • However, keep in mind that these substitutions may alter the taste and texture of the traditional Salvadoran horchata.

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