Begin by dry toasting the morro seeds, rice, sesame seeds, and peanuts in a large skillet over medium heat. Stir frequently for about 5–7 minutes until aromatic and lightly golden. Avoid burning the seeds as it will impart a bitter flavour. Once toasted, allow the mixture to cool completely.

Transfer the cooled mixture to a blender or food processor. Add the cinnamon stick, cocoa nibs (if using), and allspice. Blend the mixture into a fine powder, working in small batches if necessary to ensure even consistency. For best results, sift the blended powder to remove any larger particles.

In a medium saucepan, heat 2 cups of water over medium heat until warm but not boiling. Gradually whisk in the blended horchata mix, ensuring it dissolves evenly. Stir continuously for about 3–4 minutes to prevent clumps from forming.

Remove the saucepan from heat and allow the mixture to cool to room temperature. Strain the mixture through a fine mesh sieve or cheesecloth into a large pitcher to remove any residual solids, pressing gently to extract maximum flavour.

Add the remaining 2 cups of water to the strained horchata base. Stir in the sugar and vanilla extract, adjusting sweetness to taste. For a creamier texture, you can substitute 1 cup of water with milk or almond milk.

Refrigerate the horchata for at least 1 hour to chill and allow the flavours to meld. Stir well before serving as some settling may occur.

To serve, fill glasses with ice cubes and pour the chilled horchata over the ice. Garnish with a light sprinkle of ground cinnamon or a cinnamon stick for added aroma and visual appeal.

Serve immediately, accompanied by Salvadoran sweet bread or cookies for an authentic touch. Encourage guests to stir the drink occasionally to maintain its creamy consistency. Store any leftovers in the refrigerator for up to two days, stirring well before serving.