flipHorchata de Morro
Horchata de Morro
Why this dish? Under the Salvadoran heat of her childhood, horchata de morro was drunk at all hours to refresh. This milky drink made from roasted seeds is the liquid taste of Armenia, which Consuelo carried in her memory all the way to Paris.
Refreshing drink made from roasted morro seeds, rice, and spices, blended with water or milk, sweetened, and served ice-cold.
When the sun beat down on Armenia and we could do nothing else, my family would prepare horchata de morro, and it was a party in a glass! We roasted the seeds until they perfumed the whole courtyard, ground them with rice and a cloud of cinnamon, and drowned it all in sweetened cold water. I drank it slowly, in small sips, watching the garden flowers. In Paris, believe me, I would have traded a glass of champagne for a big glass of this horchata from my country.
- •Roasted morro (jícaro) seeds — a handful (aromatic base)
- •Rice — a handful (mild thickener)
- •Cinnamon — one stick (spice)
- •Water — a large pitcher (liquid)
- •Sugar (or panela) — to taste (sweetener)
Horchata de Morro
Refreshing drink made from roasted morro seeds, rice, and spices, blended with water or milk, sweetened, and served ice-cold.
Why this dish? Under the Salvadoran heat of her childhood, horchata de morro was drunk at all hours to refresh. This milky drink made from roasted seeds is the liquid taste of Armenia, which Consuelo carried in her memory all the way to Paris.
When the sun beat down on Armenia and we could do nothing else, my family would prepare horchata de morro, and it was a party in a glass! We roasted the seeds until they perfumed the whole courtyard, ground them with rice and a cloud of cinnamon, and drowned it all in sweetened cold water. I drank it slowly, in small sips, watching the garden flowers. In Paris, believe me, I would have traded a glass of champagne for a big glass of this horchata from my country.
Ingredients (period version)
- Roasted morro (jícaro) seeds — a handful (aromatic base)
- Rice — a handful (mild thickener)
- Cinnamon — one stick (spice)
- Water — a large pitcher (liquid)
- Sugar (or panela) — to taste (sweetener)
Ingredients
- Horchata de morro mix (roasted morro seeds, sesame, peanut, spices) — 120 g (aromatic base)
- White rice — 50 g (mild thickener)
- Cinnamon stick — 1 (spice)
- Water — 1 liter (liquid)
- Sugar — 4 to 6 tbsp (sweetener)
- Ice cubes — as needed (serving)
Method
- Soak the horchata mix, rice, and cinnamon in 500 ml water for 2 to 3 hours (or overnight in the fridge).
- Blend thoroughly with the soaking water.
- Strain through a fine sieve or cheesecloth to remove particles.
- Dilute with the remaining water, sweeten to taste, and mix well.
- Serve very cold, over ice, with a dusting of ground cinnamon.
How it was made : Morro is the fruit of the calabash tree; its seeds, roasted and ground, form the base of Salvadoran horchata (different from Mexican rice horchata or Spanish chufa horchata). Traditionally, several roasted seeds were ground on a stone, sweetened with panela, a popular drink at markets and homes.
The contemporary twist : Serve in a tall frosted glass with an edible flower on top—the poetic touch of the Rose.
Consuelo Suncín · Charactorium
