Cómo hacer Horchata - Receta de bebida Hondureña

Toast the morro seeds in a medium-high heated skillet until fragrant.

Toast the ayote seeds until golden, stirring regularly to prevent burning.

Toast the peanuts and let them cool to remove the shells.

Toast the sesame seeds on lower heat until they turn light brown.

Combine all toasted seeds in a large bowl.

Grind the cinnamon in a mortar or molcajete.

Combine all toasted seeds, add rice and ground cinnamon.

In a blender, add 1 part seeds mixture to 2 parts water and blend well.

Strain the mixture using a cloth or sieve, adding more water to extract all essence.

Gradually add sugar or rapadura to taste, along with a piece or zest of lemon.

Serve over ice and adjust sweetness as desired.

Equipment Needed

Dietary

Allergens