Semilla de Jícaro (Morro Horchata) is a traditional Salvadorean (from El Salvador) recipe for a classic drink made from a mixed ground seed powder blended with milk or water. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Morro Horchata (Semilla de Jícaro).
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This is a classic Salvadorean drink made from a base of Morro seeds. These are the edible seeds of Crescentia alata, variously called Mexican calabash, jícaro, morro, morrito, or winged calabash, is a plant species in the family Bignoniaceae and in the genus Crescentia, native to Mexico, Central America south to Costa Rica. The seeds are edible and high in protein with a liquorice-like sweet taste, used in Honduras, El Salvador and Nicaragua to make a kind of horchata called semilla de jícaro. The seeds, sold as Morro Seeds/Jícaro Seeds are available on-line.
For the fresh horchata:
Sugar, to taste
A few drops of vanilla extract (optional)
Method:
For the horchata powder: Separately toast the ingredients in a dry frying pan, dry-frying them for 2–3 minutes, stirring constantly, until lightly darkened and aromatic (take care not to burn them or the final horchata will be bitter).
As each ingredient finishes toasting turn out onto a plate to cool as you toast the next ingredient.
Once done, allow the seeds to cool then transfer to a spice grinder and render to a fine powder. Pass the powder through a fine-meshed sieve to remove and stringy bits then spoon into an air-tight jar, where it can be stored for several months.
Once you have the powder you can prepare the drink.
You will need cold water or milk to prepare the drink, adding 1 tbsp of the horchata powder to each 1/2 cup (120ml) of cold liquid.
Stir the powder into the liquid for 1 minute then filter the preparation through a double layer of muslin (or use a coffee filter).
Sweeten according to taste and add a little vanilla extract (if desired). Serve cold.
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