Horchata Salvadorena

Name: Horchata Salvadorena
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 100g morro seeds; 50g raw peanuts; 50g sesame seeds; 50g pumpkin seeds; 2 cinnamon sticks; 1 tbsp cocoa powder; 200g sugar; 1.5 liters water; Ice for serving

Horchata (or-CHAH-tah sal-vah-dor-EH-nyah)

Salvadoran Spiced Seed Drink

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 186 kcal

A refreshing milky drink made from ground morro seeds, peanuts, sesame, cinnamon, and cocoa, sweetened and served ice cold. Uniquely Salvadoran.

Nutrition & Info

Protein 5.0g

Carbs 28.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ peanuts ⚠ sesame

Equipment Needed

blender fine strainer or cheesecloth pitcher

Presentation Guide

Vessel: tall glass with ice

Garnishes: cinnamon stick, ground cinnamon dusting

Accompaniments: pupusas, any meal

Ingredients

100g morro seeds
50g raw peanuts
50g sesame seeds
50g pumpkin seeds
2 cinnamon sticks
1 tbsp cocoa powder
200g sugar
1.5 liters water
Ice for serving

Instructions

1
Toast morro seeds, peanuts, sesame seeds, and pumpkin seeds in a dry pan over medium heat until fragrant, about five minutes.
2
Grind all toasted seeds with cinnamon sticks in a blender until finely powdered. This is the horchata base.
3
Add water gradually to the ground mixture and blend until smooth and milky. Strain through fine cloth twice for smooth texture.
4
Stir in sugar and cocoa powder until dissolved. Taste and adjust sweetness as desired.
5
Refrigerate until very cold. Serve over ice in tall glasses, stirring before each pour as seeds may settle.

💡

Did You Know?

Salvadoran horchata is completely different from Mexican horchata which uses rice. The Salvadoran version uses morro seeds from the jicaro tree, unique to the region.

Chef's Notes

Equipment Tips

blender
fine strainer or cheesecloth
pitcher

Garnishing

cinnamon stick, ground cinnamon dusting

Accompaniments

pupusas, any meal

The Story Behind Horchata Salvadorena

Salvadoran horchata has no relation to the rice-based Mexican version or the Spanish original made from tiger nuts. It is an entirely indigenous creation built around the morro seed from the jicaro tree, sacred to the Maya and Pipil peoples. The combination of morro with peanuts, sesame, cocoa, and cinnamon creates a nutritionally complete beverage that has sustained Salvadoran communities for centuries. Every Salvadoran family has their own preferred ratio of ingredients, making each preparation uniquely personal.

🕐 Traditionally enjoyed any time of day, especially with meals 📜 Origins: Pre-Columbian with colonial influences

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