Champorado is a delightful sweet treat. It is a thick chocolate porridge that is usually served for breakfast and merienda or snack. Champorado is made by boiling sticky rice with cocoa powder. After it is cooked, condensed milk is added to the Champorado to further sweeten its taste.

Champorado  got its name from the Spanish champurrado, a hot chocolate drink thickened with cornstarch. Champurrado is not a product of Spain however, but of Mexico. Mexican traders during the galleon trade in the 16^th century, introduced champurrado to Filipinos. We eventually came up with our own version and added rice to the formula to make it truly Pinoy! Interesting isn’t it?

If you have a bad case of sweet tooth just like I do, try making Champorado for your next snack. Check out the recipe and let me know what you think!

Ingredients:

• 1 cup of sticky rice
• 2 1/2 cups water
• 1/2 cup unsweetened cocoa
• 1/2 cup granulated sugar
• 1/8 teaspoon vanilla extract

Direction:

Cook sticky rice in a saucepan with water.

Stir constantly.

Once the rice is transparent and has a thick consistency, add the cocoa and distribute evenly.

Add the sugar and vanilla extract while you continue to stir.

That’s it! Serve it either hot or cold.

Enjoy Champorado!

Champorado with dried salted fish or tuyo

Tita Kathy’s tip:

Pour condensed milk on top of your serving for a more sweet experience. Until next time!