Horchata Salvadorena

Instructions

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