The “Morro Horchata” is the typical drink of the Salvador, which is consumed by many in our country because it’s refreshing taste, also contains a high nutritional value, calories and iron.
“El Morro” is a tree that usually grows in dry climates and produces round fruits, inside of them, we can find a flat seed, which have a milky content inside that is used to create the traditional Salvadoran Morro Horchata.
There are some artificial products in the market, which cannot match the exact taste of the Horchata produced at home. Even, is recommended for best flavor, add milk to further improve the taste of it.
The Morro Horchata is one of the most consumed and popular soft drinks you’ll find in El Salvador, because of his delicious o and exquisite taste.
How could I prepare the morro horchata?
The ingredients to prepare the delicious Morro Horchata, are the followings:
- 3 pounds of seed of Morro
- 4 ounces of cocoa (also known as peanut)
- 8 ounces of sesame seeds (also known as ajonjolin)
- 4 ounces of cinnamon slices
- 8 ounces of pepitoria (pumpkin seeds)
- 3 pounds of rice
After having all the ingredients, you must toast all the grains and cook them (separately each one) in a skillet over low heat. Subsequently, the ingredients must be ground together.
It’s important to grind them dry (without adding water), in this way the Horchata powder will last longer because its ingredients will maintain its natural moisture. In addition, it is recommended to storing it in a container where you can keep your its natural smell.
To elaborate a Morro Horchata drink, just simply add water to the powder we did before and then strain the mixture. Also, you can add some sugar, ice or liquid milk if you want.
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I love all this goodies, I miss them so much, been away from hometown makes me sad when I See this delicious foods.
How long do you soak the mixture before straining?
I have not seen recipes where they belabored the point of soaking the mixture; Add powder to liquid, stir, strain, ice, go.
For myself, I will wait to sweeten it after the straining.
No he visto recetas donde insistieran en el punto de remojar la mezcla; Agregue el polvo al líquido, revuelva, cuele, hiele y listo.
Para mí, esperaré para endulzarlo después de colarlo.