Horchata Salvadoreña

This isn’t the typical horchata you may have tried at restaurants in the U.S. Horchata Salvadoreña is unique because it’s made with a blend of toasted and ground seeds, and it’s traditionally water-based. In El Salvador, every horchata can taste slightly different depending on the ratio of ingredients. Some recipes omit certain seeds, while others add extras like milk for variation.

The recipe below comes from my grandma, and my tía now prepares it for large gatherings. If you don’t want to make it completely from scratch, there are companies that sell the seeds already ground into a powder, ready to mix into horchata. This was my first time making it myself, and here are a few tips to make the process easier:

• Use a large mantel para colar (straining cloth or cheesecloth). You can also use a handled strainer.

• If you have a molino (grinder/processor), use it. I had to use my blender, but it didn’t pulverize the mixture as much as I wanted, so I had to add water to get it moving.

• Depending on the quantity you’re making, large containers will be very helpful.

How to make horchata?

Ingredients: This batch will be enough for about 1- 1 1/2 gallons of water.

• 4oz morro seed

• 2oz peanuts

• 2 oz de sesame seeds

• 1 semilla de cacao o 1 tbsp of coaca powder

• 1 oz pumpkin seed

• 1 oz cinammon

• 1/4 tbsp Vanilla or to taste

• 2 oz dried corn

• 2 oz rice

• Sugar to taste

• 1 - 1 1/2 gallons of Water - this can be subbed with any milk you'd like or split.

Instructions:

1. Wash the rice and place it in water to soak for at least one hour. You can also toast the rice and grind it together with the other ingredients.

2. Place a saucepan over low heat, add the sesame seeds, and toast until golden brown. Transfer them to a large bowl.

3. Increase the heat to medium and toast the morro seeds, peanuts, pumpkin seeds, cinnamon sticks, and corn. Toast them one at a time or in small batches to ensure even roasting. Any ingredients that are already ground do not need to be toasted.

4. Grind or blend all the toasted seeds, the soaked rice, and any ground spices. I used a blender and added the rice along with its soaking water to help the mixture blend more smoothly. If you are making a batch to drink immediately, you can add as much water as needed. For larger batches intended for freezing, add as little water as possible.

5. Prepare a container with the desired amount of water. For example, we made one gallon by using one-fifth of the seed mixture combined with one gallon of water. You will also need a wide-mouth container and a strainer.

6. Pour half of the water into the seed paste or powder and mix well. If your container is large enough, you can add all the water at once; otherwise, work in batches.

7. Hold the strainer or cheesecloth over the wide-mouth container and pour the mixture through it using a ladle. With your hand or a large spoon, move the mixture around inside the cheesecloth to help the liquid strain through. Repeat this process until all the water has been strained. You should end up with about one gallon of horchata.

8. Add vanilla and sugar to taste, then mix well. Store the horchata in a glass pitcher in the refrigerator.

9. Before serving, stir with a ladle to recombine. Serve over ice and enjoy with a Chicken Sandwich Salvadoreño.

For the video instructions visit me on social media @flourishwithg on Instagram or TikTok. Hope you guys enjoy this horchata, save it for those summer months!