Salvadoran horchata — horchata de morro — is a different creature from the Mexican rice version you may know: a creamy, nutty, gently spiced drink built on morro seeds, from a tree native to Central America, ground with rice, sesame, peanuts, squash seeds and cocoa.
The genius of the tradition is the powder: you toast and grind everything once, store it airtight, and then fresh horchata is only ever a whisk and a pitcher of cold water (or milk) away — for weeks.
It is the drink of Salvadoran festivals and family lunches, served icy cold. If you can source morro seeds (Latin markets or online), you owe yourself this recipe.
Salvadoran Horchata Recipe
Prep time: 20 minutes · Cook time: 20 minutes · Total: 40 minutes · Servings: 4 · Calories: ~74 per serving
Ingredients
- 2 cups morro seeds
- 1 cup white rice
- ½ cup golden sesame seeds
- ½ cup peanuts, skinless
- ¾ cup squash seeds
- ½ cup cocoa beans
- 4 tablespoons ground cinnamon
- 2 whole nutmegs, grated
- 6 tablespoons coriander seeds
- 5 whole allspice berries
- Sugar, to taste
- A few drops of vanilla extract (optional)
Instructions
- Toast the seeds and cocoa beans in a dry skillet over medium-high heat until golden and fragrant. Cool completely.
- Grind the toasted seeds, beans and raw rice to a fine powder in a blender or food processor. Mix in the cinnamon, nutmeg, coriander and allspice.
- Store the powder in an airtight container — it keeps about a month.
- For a pitcher: whisk 1 cup of the powder into 4 cups of cold water or milk, sweeten to taste, and add vanilla if you like.
- Strain through a fine sieve or cloth to remove solids.
- Serve well chilled, over ice.
Recipe Notes
- Morro seeds are the soul of the drink; almonds or cashews make a pleasant (if unorthodox) substitute.
- Coconut milk instead of water makes it lush; cloves, cardamom or ginger vary the spice profile.
- Shake or stir before each glass — natural settling is part of the deal.
