Horchata guatemalteca is a cold drink made from jícaro or morro seeds, rice, and spices, distinct from Mexican and Costa Rican horchata.
It’s a refreshing drink very popular in Guatemala, with a characteristic flavor that comes from toasted jícaro seeds.
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Jícaro Seed Drink
- Prep Time: 8 hours 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 1/2 cup of jícaro or morro seeds, toasted
- 1/2 cup of raw rice
- 2 of cinnamon sticks
- 4 cups of water
- to taste of sugar
- to taste of ice
Instructions
- Soak, soak the toasted jícaro seeds and rice in water together with the cinnamon overnight.
- Grind, drain and grind the soaked mixture with a little fresh water until you get a fine mixture.
- Strain, strain the mixture to remove coarser bits.
- Dilute, mix the strained liquid with the rest of the water.
- Sweeten, add sugar to taste and mix well.
- Chill, refrigerate before serving.
- Serve, serve very cold, with ice.
Tips for getting it right
- Toasting the jícaro seeds well before soaking intensifies their characteristic flavor in the drink.
- Soaking overnight softens the seeds and rice, making them easier to grind into a fine texture.
- Straining the mixture well results in a smoother horchata, without lumps.
- This horchata is distinguished from Mexican and Costa Rican versions by the predominant use of jícaro seeds.
Traditional variations
- It’s a very popular drink in Guatemala, with a recipe similar to Nicaraguan and Salvadoran horchata.
- Some families add toasted sesame seeds in addition to the jícaro seeds.
How to serve
Horchata guatemalteca is served very cold, in a glass, with ice.
It’s a traditional refreshing drink, very popular on hot days in Guatemala.
Recommended sides
- Toast
- Sweet bread
Did you know?
Unlike Costa Rican horchata, based mainly on rice, the Guatemalan version stands out for its use of jícaro or morro seeds.
It’s a drink that shares its technique with Nicaragua and El Salvador, countries where jícaro horchata is also traditional.
Frequently Asked Questions
It's a cold drink made with jícaro or morro seeds, rice, and spices, distinct from other horchatas in the region.
The Guatemalan version is mainly based on toasted jícaro seeds, while the Mexican one is based on blended rice.
The long soak softens the seeds and rice, making them easier to grind into the drink's characteristic texture.
Yes, some families add toasted sesame seeds in addition to jícaro seeds to vary the flavor.
