Horchata is a recipe that can vary depending on the region and personal taste. You can also add condensed milk or evaporated milk, which increases its nutritional value and gives it a different flavor.
The Honduran horchata has its roots in colonial Spain and has adopted indigenous and African influences over the years, resulting in a refreshing drink full of history.
The variability of ingredients and preparations demonstrates the diversity and richness of Honduran cuisine.
Horchata
Ingredients
1 pound of Rice
3 pounds of Morro seed
½ cup of Lemon peel
18 cups of Water
4 Cinnamon sticks
2 ½ cups of Sugar
Ice
Preparation
Step 1 : In a container, add the rice and soak for 2 hours.
Step 2 : Then, wash the morro seeds, dry them, and toast them in a pan along with the cinnamon sticks.
Step 3 : Once ready, drain the rice and add it to a blender along with the toasted morro, the cinnamon, the sugar, and the water.
Step 4 : Blend the mixture until all ingredients are well incorporated.
Step 5 : Subsequently, strain the preparation through a fine sieve and serve with ice and lemon peel.
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