• 2 pounds of morro (a squash variety) seed
• 2 ounces of cinnamon
• 2 whole nutmegs
• 2 ounces of cilantro
• 25 allspice
• 4 pounds of rice
• fine texture piece of cloth or strainer
Toast the rice, over medium heat and move them until they achieve a dark color (brown tone).
Toast the seeds of the morro, cinnamon, coriander, nutmeg and allspice. Cook until golden brown. Mix all of the above and grind them to a fine powder. This powder can last a long time if its kept sealed in a bag or in tightly closed glass jars.
When you prepare the drink, use two tablespoons of this horchata powder (for each glass of water).
For a liter of horchata use 3 cups of water, one cup of powder milk and 8 Tbsp of horchata powder. Serve chilled with ice.
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