Quirky Foodster
  1. Back

Drinks

Horchata de Morro

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 100g morro seeds (or substitute a store-bought Salvadoran horchata seed mix)
  • 2 tbsp sesame seeds
  • 1 tbsp cocoa powder
  • 1 cinnamon stick
  • 4 whole cloves
  • 100g (1/2 cup) sugar, or to taste
  • 1 litre (4 cups) water, plus extra for soaking
  • Ice, to serve

Method

  1. Toast the morro seeds and sesame seeds in a dry pan over medium heat for 3-4 minutes until fragrant, stirring constantly to avoid burning.
  2. Grind the toasted seeds, cocoa powder, cinnamon stick and cloves in a spice grinder or blender until finely powdered.
  3. Combine the ground mixture with 250ml (1 cup) of water and let it steep for at least 1 hour, or overnight in the fridge for best flavour.
  4. Blend the steeped mixture again with the remaining water until smooth.
  5. Strain through a fine sieve or cheesecloth into a jug, pressing to extract as much liquid as possible.
  6. Stir in sugar to taste.
  7. Serve chilled over ice.

Introduction:

Distinct from Mexican rice-based horchata, El Salvador's version is built on ground morro seeds along with cocoa, cinnamon and sesame — a creamy, earthy drink native to Central America and a fixture at family meals and street stalls alike..

Cultural Background:

Distinct from Mexican rice-based horchata, El Salvador's version is built on ground morro seeds along with cocoa, cinnamon and sesame — a creamy, earthy drink native to Central America and a fixture at family meals and street stalls alike.

Tips:

Toasting the seeds well before grinding is what gives horchata de morro its signature deep, nutty aroma — don't skip this step.

Variations:

Some versions add a touch of vanilla; others blend in a small amount of rice for a smoother texture.

Storage:

Keeps refrigerated in a covered jug for up to 3 days; stir well before serving as it will settle.

Reheating:

Served cold; not intended to be heated.

Nutrition:

Approx. 110 kcal, 2g protein, 4g fat, 18g carbohydrates, 1g fibre per glass.

FAQs:

Q: Where can I find morro seeds?
A: Latin American grocery stores often carry morro seeds or pre-made horchata seed blends specifically for this drink.

Q: Is this the same as Mexican horchata?
A: No — Mexican horchata is typically rice-based, while the Salvadoran version uses morro seeds, giving it a notably different, earthier flavour.

© Arscale 2026