Does anyone know how to make Salvadorean horchata?

Ingredients

2 cups long-grain white rice

1 cup sugar

4 teaspoons vanilla

1 1/2 teaspoons ground cinnamon

Preparation

1. In a bowl, combine rice and 10 cups water; cover and chill until grains break easily when squeezed, about 24 hours, or up to 2 days.

2. In a blender, whirl about 2 cups of the rice mixture with sugar, vanilla, and cinnamon until sugar is dissolved and mixture is smooth; pour into a large bowl or pitcher (at least 3 1/2 qt.). Whirl remaining rice mixture without seasonings, in batches if necessary; add to bowl and stir until well blended with flavored batch. Taste, and add more sugar if desired.

3. Just before serving, stir mixture (ground rice will have settled to bottom). Fill glasses with ice cubes, then horchata.

Yield

Makes 3 quarts; 10 to 12 servings

Just some info on Horchata

Horchata is found in Central American and Mexican cuisine but is especially common in Salvadorean cuisine [citations needed], horchata is a rice-based, or morro-based beverage, though a few formulations contain both. While the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.

In the US, rice-based or morro horchata is served in many Salvadorean restaurants, and the horchata de chufas is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially those in Latino neighborhoods. Today it can also be found in some Mexican restaurants

The horchata found in El Salvador is often made of a mixture of herbs, not rice. In El Salvador, horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained; this style is served in Salvadorean restaurants.

As an alcoholic mixer

Some Latin-American bars in Southern California use horchata as a mixer in a Rice Rocket. The drink comprises of 2 parts horchata, 1 part coconut-flavored rum and a dash of Goldschläger over ice

Perfect Easy Horchata

8 servings

time to make 5 min 5 min prep

1 quart milk

1 quart water

3/4 cup sugar (according to taste)

1/2 tablespoon cinnamon

1 teaspoon vanilla

1. Mix the first 3 ingredients for 2 minute

2. Add cinnamon and vanilla. Mix well.

3. Serve ice cold.

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real honduran and salvadoran horchata has morro in it!!!! The well-known horchata from Spain is made with chufas. That of El Salvador is made from the seed of morro, rice, sugar, pumpkin seeds, ground cocoa, cinnamon and sesame seeds. The empty morro shells can be used to make everything from candle holders to maracas... the latter are more tuneful. Here is a simple recipe for horchata: Ingredients (for alot) 1 lb morro seeds 1 oz cinnamon 2 whole nutmeg 2 oz coriander 24 thick peppers 4 lb rice Toast the rice slowly. Add the other ingredients and leave to golden. Grind all the ingredients. This may be stored in sealed bags for as long as you require. When you want to prepare the drink, use 2 dsp to one glass of liquid. For a litre use 3 cups of water, 1 of milk and 8 spoons of powder.

How To Make Salvadoran Horchata

I am sorry but that is the recipe for Mexican horchata not Salvadoran, the other one has MORRO instead of rice, the seed that gives it the distinct flavor is brown in color and that is why the drink is darker.

I know how to make horchata but cannot find any 'chufas'

Is it much different than the mexican one. I know how to make that one from scratch.

http://www.cocinadelmundo.com/recetas/ficha_receta...

Yes someone does. Not me.