Horchata

Throughout my childhood, if there is one thing I remember there always being  Horchata. A universal drink in Spanish-speaking countries, everyone has their own twist in this classic. Yet, due to the fertile soil and the volcanic land, there is a whole different set of seeds that naturally grow in El Salvador. Because of this, Salvadorian Horchata has a much more distinctive nutty flavor than most of its counterparts. Yet, being within the United States, because of exportation laws, one of the main ingredients Morro in unavailable here. 

And yet like in our nature, my family found an innovative strategy to this dilemma. Within my recipe, you will see a bag mix. The reason for this is that it is one of the only legal and easiest ways to bring the seed into the United States.

Horchata is an art form that each maker learns slowly over time. I encourage you to try and play with the recipe to make it your own as much as you would like. All tastes in Horchata are different, but I invite you to try my family's pride and joy, our Horchata.

Print

With ImageWithout Image

Horchata

Yield 30

Author Alexandria Flores

Prep time

50 Min

Cook time

20 Min

Total time

1 H & 10 M

A twist on a familiar recipe, this Salvadorian horchata is refreshing and delicious.

Cook modePrevent screen from turning off

Ingredients

• 2.32 cups of jasmine rice
• ¼ of a cup of sesame seeds
• ¼ of a cup of cashews
• >2 gallons of water
• 1 gallon of milk
• A crushed-up stick of cinnamon
• 1 bag of horchata mix de Morro
• ½ a bottle of vanilla extract
• 15 cups of sugar

Instructions

1. In a medium saucepan, toast jasmine rice, sesame seeds, cashews, and cinnamon until fragrant and dark (normally around fifteen minutes of toasting) on medium heat.
2. Once all the aromatics are toasted, get three cups of water and let the seeds sit in the water for twenty minutes.
3. After the twenty minutes are over, place the water and seeds in a blender and pulsate until it creates a thick paste.
4. Get your empty jug and cheesecloth, place the paste inside your cheesecloth, and strain all the liquid out of your paste. Make sure that none of the paste finds its way into the jug, as this will cause a bitter concentration in the final product.
5. Get four cups of water and pour over your paste in the cheesecloth. Massage the mixture with your hands to extract the flavor from the paste.
6. Grab your horchata mix, four cups of sugar and 4 cups of water, and pour the ingredients into the blender. Pulsate the mixture until completely combined.
7. Pour the mixture into the jug, and mix with a risotto spoon to incorporate all of the ingredients together.
8. Dilute the mixture by adding water and stir for ten minutes.
9. Add remaining sugar to the mixture until sweetened to your liking and stir.
10. Add your milk and vanilla extract and stir.