Champorado is a Filipino sweet chocolate porridge.
It is usually served in a bowl with swirls of evaporated milk on top
and a side dish of fried "tuyo" or dried fish.
My grandfather, Lolo Elias, prefers to use Boston brand cocoa powder
whenever he makes champorado for us. And I've developed a likeness to it.
For my instant hot choco, I use 2 sachets of cocoa powder and a
tablespoon of creamer and sugar.
To make champorado, wash 1/2 cup malagkit or glutinous rice and
drain. Cook malagkit with 3 cups water over low heat. Stir constantly
to avoid scorching. Simmer until malagkit is cooked (transparent).
Add 4 sachets of Boston cocoa powder and 1/2 cup sugar. Adjust taste
to your liking. Stir and cook for 3 more minutes.
I prefer my champorado serving with blotches of milk and a sprinkle of sugar on top.