Champorado is a chocolate lover’s dream. It’s rich, decadent, sweet, and a mild nutty. Nutty? That’s because the rice brings out a certain nuttiness to the porridge. Not to mention it makes it rich and creamy. I would say that it’s comforting for a cold season like fall or winter, but it could also be served cold so it’s good even for the summer. Not to mention, it’s naturally gluten-free so it’s great any time for anyone!

Veganizing Champorado is simple considering the only non-vegan part in the original recipe was the cow’s milk. You may use whatever nut milk you prefer.

Aside from the easy substitution, the process of cooking it is fairly simple. Just cook the sticky rice in water, add the rest of the ingredients, and mix until thick and creamy. Perfect for newbie and advanced cooks alike.

The Champorado recipe is also perfect for picky kids who may not be fond of eating other kinds of vegan food. I for one LOVED Champorado when I was a kid. I especially preferred it warm, never mind that the weather was already hot.

In fact, I used to love my warm Champorado with a warm Pandesal bread roll. Carbs on carbs. I guess I could have both of them again now that I’ve veganized these two dishes.

Aside from Pandesal, Filipinos would also enjoy Champorado with salted fish on top. You might think it’s an odd pairing, but that’s what I used to think about peanut butter and jelly. I guess it makes sense to pair something sweet with something salty.

For the vegan version, I would top my Champorado with salted fried tofu. Feel free to try it sometime if you’re feeling adventurous.

The Filipino Champorado originated from Mexico, from its popular hot chocolate drink, Champurrado. You might wonder where the connection came from. During the Spanish colonization in the 1500s, Spanish traders would travel from Mexico to the Philippines and through the process, Mexican influences were introduced to the Philippines.

Over time, the ingredients for the Mexican Champurrado changed and Filipinos later adapted the use of rice.

I still haven’t tried the Mexican hot chocolate drink. But I am determined to do so one of these days.





Champorado Recipe Save Print Prep time 5 mins Cook time 20 mins Total time 25 mins Recipe type: Breakfast, soup, Cuisine: Filipino Serves: 10 servings Ingredients 1½ cup sticky white rice (also known as glutinous rice)



2½ liter water, plus 1 liter if rice gets too thick



¾ cup unsweetened cocoa powder



¾ cup organic sugar (or more if desired)



¾ cup non-dairy milk, plus more to drizzle for garnish (preferably coconut milk or almond milk)



pinch of cinnamon (optional)



pinch of nutmeg (optional) Instructions Boil water in a medium-sized pot. Add rice and stir every once in a while to prevent sticking from the bottom of the pot. Once the rice has turned soft and mushy, add rest of the ingredients: cocoa powder, sugar, non-dairy milk, cinnamon, and nutmeg. Adjust seasoning to taste. Add more sugar if desired. Add more water if rice gets too thick. Put pot to a boil and turn off heat. Transfer to a bowl and drizzle non-dairy milk on top. Serve hot. Alternatively, you could bring to room temperature then refrigerate to serve cold. Notes Use sticky white rice or glutinous rice. Using other kinds of rice like brown or black rice will result to a more earthy, bitter flavor.



White sugar is not vegan because it uses animal products in its bleaching process. Natural, organic, or evaporated cane sugar is vegan. You may also use other kinds of sugar such as brown sugar or cocoa palm sugar.



Leftover Champorado will plump up over time and become more of a pudding than a porridge. Feel free to reheat and add more water if you prefer to bring back the original consistency. 3.5.3208

If you love chocolate, I hope you give the Champorado recipe a try. It’s chocolate goodness in a bowl.

Plus, they say that chocolate releases a chemical in your brain, the same chemical that makes you feel that you’re in love. I think it’s safe to say then that Champorado is the ultimate comfort food that loves you back. Kain na, let’s eat!

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