This is known as a thick chocolate drink in Mexico. They use Corn Masa to thicken and add milk and chocolate to make it rich.
Here in the Philippines, we use rice and native cocoa to make it thicker, more like a pudding and top it off with milk to make it creamier. It is often eaten in the morning or as snack for merienda. Some prefer it piping hot and others cold. But for the pinoys, there is only one perfect partner that the Champorado can be paired to, it’s the Tuyo (Salt Dried Fish). The saltiness of the fish cuts the sweet and creamy taste of the Champorado, more like sea salt and caramel, making them really perfect for each other.
- 1 ½ cup Glutinous Rice
- 3 cups Water
- 200 grams Chocolate Tablea
- ⅓ cup Brown Sugar
- ½ cup Evaporated Milk
- In a pot, boil the water and sugar. Add in the rice and let it cook for 30 minutes stirring constantly.
- Once cooked, add in the tablea and let it melt.
- Serve with evaporated milk and Fried Tuyo (Salted Dried Fish).
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