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.