Salvadoran horchata de morro is a creamy, mildly sweet, and refreshingly nutty drink made from toasted morro seeds combined with nuts, rice and warm cinnamon. It’s traditionally served very cold over ice and makes an excellent accompaniment to spicy meals or a cooling treat on warm days. This recipe explains how to toast, soak, blend and strain the mixture for a silky, flavorful horchata you can enjoy at home.

• 1 cup morro seeds or Salvadoran horchata mix if morro isn’t available
• ¼ cup raw sesame seeds
• ¼ cup raw peanuts
• ¼ cup pumpkin seeds (pepitoria)
• ½ cup raw rice
• 1 stick cinnamon
• 4 cups water divided
• 3 cups milk
• ½ cup sugar adjust to taste
• 1 tsp vanilla extract

1. Toast the dry ingredients separately in a dry skillet over medium heat: morro seeds, sesame seeds, peanuts, pumpkin seeds, rice and the cinnamon stick. Toast each item for about 3–4 minutes, stirring constantly until fragrant and lightly browned. Watch closely to avoid burning, as toasted nuts and seeds can turn bitter quickly.
2. Place the toasted ingredients in a bowl and pour in 2 cups of water to cover. Allow the mixture to soak for at least 2–3 hours, or overnight for best results. Soaking softens the seeds and rice and improves blending. After soaking, drain the soaking liquid and reserve the solids for blending.
3. Add the soaked solids to a blender and blend on high with 1–2 cups of fresh water (or some of the reserved soaking liquid) until very smooth. Depending on your blender, blend 1–2 minutes or until the mixture looks milky and free of large particles.
4. Strain the blended mixture through a fine-mesh strainer or several layers of cheesecloth into a large pitcher. Press or squeeze the solids to extract as much liquid as possible. For an extra-smooth texture, strain a second time.
5. Add the remaining water, milk, sugar and vanilla to the strained horchata. Stir until the sugar dissolves. Taste and adjust sweetness or milk ratio to your preference.
6. Refrigerate until well chilled. Serve over plenty of ice, and stir before pouring as the mixture can settle. Garnish with a cinnamon stick or a light dusting of ground cinnamon if desired.

• Toast evenly: Keep the pan moving and stir constantly while toasting to ensure even color and flavor. Burnt bits create bitterness.
• Soak properly: Longer soaking (overnight) produces a creamier finish and makes blending easier.
• Strain well: For the silkiest horchata, strain through a fine mesh or cheesecloth at least once, preferably twice.
• Milk options: Use whole milk for a richer texture, or substitute a plant-based milk (such as almond or oat) to keep it dairy-free. Adjust sweetness if using sweetened plant milks.
• Make ahead: Horchata stores well in the refrigerator for 2–3 days. Stir or shake before serving to recombine any settled solids.
• Variations: Add a touch of ground nutmeg or a few cloves while blending for a spiced variation. You can also blend in a small amount of toasted coconut for a tropical twist.