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Horchata de Morro, this refreshing beverage, made from ground seeds, spices, and grains, holds a special place in Salvadoran culture. Served cold and sweetened to perfection, it is the go-to drink for beating the tropical heat.
Whether sipped at bustling markets, enjoyed at family gatherings, or paired with a plate of pupusas, Horchata de Morro offers a unique taste of El Salvador’s culinary identity and its rich heritage.
Want to dive deeper into Salvadoran Cuisine? Don’t miss our post on 26 Traditional Salvadoran Foods to Try
What Is Horchata de Morro?
Horchata de Morro is a sweet, milky drink crafted from a blend of morro seeds, spices, and other ingredients that give it its distinctive flavour and creamy texture.
Unlike the rice based horchatas commonly found in other Latin American countries, Salvadoran horchata derives its character from the morro seed, which is native to Central America. The seeds are roasted and ground to release their nutty essence, which forms the foundation of this beloved beverage.
The drink is typically served cold, making it a perfect antidote to the Salvadoran heat. While it’s widely enjoyed as a refreshing treat on its own, it also pairs beautifully with traditional Salvadoran dishes, adding a touch of sweetness and complexity to any meal.
Ingredients and Taste
The soul of Horchata de Morro lies in its carefully curated blend of ingredients. The morro seeds, roasted to enhance their nutty aroma, are combined with spices such as cinnamon, vanilla, and allspice to create a flavour profile that is both earthy and aromatic.
Other ingredients like sesame seeds, peanuts, rice, and cacao are often added to the mix, each contributing its unique nuance to the drink.
Once ground into a fine powder, this mixture is stirred into water or milk and sweetened with sugar. The result is a creamy, slightly grainy drink with a delightful balance of nuttiness and spice.
The cinnamon and vanilla lend warmth, while the morro seeds and sesame provide a nutty depth that’s hard to resist. The drink’s sweetness is subtle, complementing the complex flavours without overpowering them, making every sip a richly layered experience.
A Taste of History
The origins of Horchata de Morro are deeply intertwined with El Salvador’s indigenous heritage. Long before the arrival of European settlers, the indigenous Pipil people were known to prepare drinks using morro seeds and local spices, laying the foundation for what would later become Horchata de Morro.
Over time, as Salvadoran cuisine evolved under the influence of Spanish colonization and trade, additional ingredients such as rice and vanilla were introduced, further enriching the drink.
Today, Horchata de Morro remains a symbol of Salvadoran identity, celebrated for its unique flavour and cultural significance. It’s commonly prepared at home using a powdered mix, though many families still adhere to traditional methods, grinding the seeds and spices by hand for special occasions.
Whether purchased from a street vendor or lovingly crafted in a family kitchen, Horchata de Morro connects Salvadorans to their roots, offering a taste of history in every sip.
How to Make Horchata de Morro (Morro Seed Drink)
Horchata de Morro is a cherished Salvadoran beverage made from ground morro seeds blended with nuts, grains, and spices. It delivers a creamy, nutty flavour with a whisper of cinnamon and vanilla, often served cold on warm days. The process involves toasting, grinding, and blending, rewarding you with a drink that feels deeply rooted in Salvadoran tradition. See the recipe card at the bottom for printable directions
Ingredients
- ½ cup morro seeds (available in Latin markets)
- ¼ cup white rice
- ¼ cup sesame seeds
- ¼ cup peanuts (unsalted)
- ¼ cup cocoa nibs or unsweetened cocoa powder
- 1 tbsp pumpkin seeds (pepitas)
- 1 tbsp flaxseeds
- 1 stick cinnamon or 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 cups cold water
- 4 tbsp sugar (adjust to taste)
- Ice cubes, for serving
Cooking Instructions
Step 1: Prepare the morro seeds
Toast the morro seeds in a dry frying pan over medium heat for 3–5 minutes until fragrant. Stir frequently to prevent burning. This toasting deepens their earthy aroma, forming the flavour base of the drink.
Step 2: Toast the remaining dry ingredients
Add rice, sesame seeds, peanuts, cocoa nibs, pumpkin seeds, and flaxseeds to the pan. Continue to toast for another 5 minutes until lightly golden and aromatic. Keep the heat moderate to avoid bitterness.
Step 3: Cool and grind
Transfer the toasted mixture to a plate and allow it to cool completely. Once cooled, grind it finely using a high-powered blender, spice grinder, or traditional stone mill (metate). The finer the grind, the smoother the drink will be.
Step 4: Combine with water
In a large jug, combine 3 cups of cold water with half of the ground mixture. Stir well until evenly blended. This first mixing extracts the flavour and oils from the toasted ingredients.
Step 5: Strain the mixture
Pour the blended liquid through a fine sieve or cheesecloth into another jug. Press or squeeze to extract as much liquid as possible, discarding the dry residue left behind.
Step 6: Repeat blending
Return the residue to the blender, add the remaining 1 cup of water, and blend again to extract more flavour. Strain once more into the jug with the first batch.
Step 7: Add flavouring
Stir in the vanilla extract and sugar until fully dissolved. Taste and adjust sweetness according to preference. The drink should balance between nutty richness and gentle sweetness.
Step 8: Chill and serve
Refrigerate the horchata for at least 30 minutes before serving to let the flavours meld. Serve over ice in tall glasses, stirring before pouring as natural ingredients tend to settle.
Step 9: Garnish (optional)
For a traditional touch, dust lightly with ground cinnamon or top with a few sesame seeds before serving.
Step 10: Enjoy
Serve your Horchata de Morro cold alongside typical Salvadoran dishes such as pupusas or empanadas. Its cool, nutty depth beautifully complements savoury and spicy flavours.
Variations and Substitutions
- Morro seeds substitute: If unavailable, use a mix of sesame seeds, peanuts, and a little cocoa powder for a similar flavour base.
- Sweetener: Swap sugar for piloncillo (unrefined cane sugar) or honey for a richer taste.
- Nut alternatives: Almonds or cashews can replace peanuts.
- Flavour boost: Add a pinch of ground allspice or nutmeg for a warm spice note.
Cooking Tips for Perfect Horchata de Morro
- Toast each ingredient carefully; the aroma should be nutty, not burnt.
- Use a fine strainer or cheesecloth for a silky finish.
- Chill thoroughly before serving to bring out the full nutty flavour.
Salvadoran Horchata de Morro (Morro Seed Drink)
Equipment
- Skillet
- Blender or food processor
- Fine mesh sieve or cheesecloth
- Saucepan
- Whisk
- Pitcher
- Glasses
Ingredients
- ½ cup morro seeds available in Latin markets
- ¼ cup white rice
- ¼ cup sesame seeds
- ¼ cup peanuts unsalted
- ¼ cup cocoa nibs or unsweetened cocoa powder
- 1 tbsp pumpkin seeds pepitas
- 1 tbsp flaxseeds
- 1 stick cinnamon or 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 cups cold water
- 4 tbsp sugar adjust to taste
- Ice cubes for serving
Instructions
- Toast the morro seeds in a dry frying pan over medium heat for 3–5 minutes until fragrant. Stir frequently to prevent burning. This toasting deepens their earthy aroma, forming the flavour base of the drink.
- Add rice, sesame seeds, peanuts, cocoa nibs, pumpkin seeds, and flaxseeds to the pan. Continue to toast for another 5 minutes until lightly golden and aromatic. Keep the heat moderate to avoid bitterness.
- Transfer the toasted mixture to a plate and allow it to cool completely. Once cooled, grind it finely using a high-powered blender, spice grinder, or traditional stone mill (metate). The finer the grind, the smoother the drink will be.
- In a large jug, combine 3 cups of cold water with half of the ground mixture. Stir well until evenly blended. This first mixing extracts the flavour and oils from the toasted ingredients.
- Pour the blended liquid through a fine sieve or cheesecloth into another jug. Press or squeeze to extract as much liquid as possible, discarding the dry residue left behind.
- Return the residue to the blender, add the remaining 1 cup of water, and blend again to extract more flavour. Strain once more into the jug with the first batch.
- Stir in the vanilla extract and sugar until fully dissolved. Taste and adjust sweetness according to preference. The drink should balance between nutty richness and gentle sweetness.
- Refrigerate the horchata for at least 30 minutes before serving to let the flavours meld. Serve over ice in tall glasses, stirring before pouring as natural ingredients tend to settle.
- For a traditional touch, dust lightly with ground cinnamon or top with a few sesame seeds before serving.
- Serve your Horchata de Morro cold alongside typical Salvadoran dishes such as pupusas or empanadas. Its cool, nutty depth beautifully complements savoury and spicy flavours.
