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Creamy Authentic Salvadoran Horchata de Morro

authentic Salvadoran horchata de morro - featured image
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A traditional Salvadoran drink made from morro seeds, rice, and spices, offering a creamy texture and subtle nuttiness. Perfect for refreshing warm afternoons or gatherings.

Ingredients

Scale
  • 1 cup toasted morro seeds
  • 1/2 cup toasted long grain white rice
  • 1/4 cup toasted raw sesame seeds
  • 2 cinnamon sticks
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 4 cups whole milk (or dairy-free milk like coconut or almond for vegan)
  • 3 cups water
  • 1/4 teaspoon ground cloves (optional)

Instructions

  1. Toast the morro seeds, rice, and sesame seeds in a dry skillet over medium heat for about 15 minutes, stirring constantly until golden brown and aromatic. Set aside to cool.
  2. In a large mixing bowl, combine the toasted morro seeds, rice, sesame seeds, and cinnamon sticks. Pour in 3 cups of water. Cover and soak at room temperature for 4 hours or overnight.
  3. Remove the cinnamon sticks. Pour the soaked mixture into a blender and blend on high for 3-5 minutes until smooth and creamy. Blend in batches if necessary.
  4. Strain the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher, pressing gently to extract as much liquid as possible.
  5. Add 4 cups of whole milk, brown sugar, vanilla extract, and ground cloves if using. Whisk until the sugar dissolves completely.
  6. Refrigerate the horchata for at least 2 hours before serving. Serve over ice.

Notes

Toast seeds and rice evenly to avoid burning. Soak ingredients for at least 4 hours or overnight for best flavor. Strain carefully using cheesecloth for a silky texture. Adjust sweetness after chilling. Keep chilled and stir before serving to recombine.

Nutrition

Keywords: horchata de morro, Salvadoran drink, creamy horchata, morro seeds, traditional Salvadoran recipe, homemade horchata, nutty drink, refreshing beverage

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