Como hacer HORCHATA SALVADOREÑA de morro y las demás especies que le dan ese autentico sabor

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with a different flavor profile.

Introduce the dish as a traditional Salvadoran horchata de morro.

Show the ingredients: 1 pound of horchata mix, 5 ounces of morro seeds, 5 ounces of peanuts, 5 ounces of sesame seeds, 1 ounce of cacao, and 1 pound of toasted rice.

Toast the horchata mix over medium heat until it starts to smoke and release a toasted aroma, about 3 minutes.

Toast the rice until it is evenly golden brown, ensuring no burnt pieces, also over medium heat.

Remove the toasted morro seeds from their skins after toasting.

Allow the toasted ingredients to cool in a wider container.

Blend the toasted horchata mix and rice in a blender with 4 cups of water at high speed.

Add 2 more cups of water to the blender, making a total of 6 cups, and blend again.

Prepare to strain the mixture using a clean cloth or fine sieve, placing it over a clean pot.

Strain the blended mixture, using clean hands to help the liquid pass through, or a spoon if preferred.

After straining, you will have a thick liquid; add 3 liters of water to thin it out.

Decide whether to add a gallon of water or a combination of 3 liters of water and 2 cans of evaporated milk or sweetened condensed milk for a richer flavor.

Add approximately 2 tablespoons of vanilla to the mixture.

Sweeten the horchata with sugar to taste, noting that sweetness can vary by preference.

Serve the horchata over ice, ensuring it is well mixed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens