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Champurrado

This Filipino comfort drink is pure magic: silky, deeply chocolatey, and so easy to make that you'll wonder why you haven't been drinking it every winter morning. A rich chocolate-rice porridge that fills your kitchen with warmth and nostalgia in minutes.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 3 servings
Course: Drinks and Beverages
Cuisine: Filipino
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups water
  • 1/2 cup glutinous rice flour also called sweet rice flour
  • 3.5 tablespoons unsweetened cocoa powder
  • 4.5 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract optional
  • Pinch of salt

Equipment

  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Mugs for serving
  • Strainer (optional)

Method
 

  1. Pour 4 cups of water into your saucepan and place it over medium-high heat. While the water heats, measure out 1/2 cup of glutinous rice flour into a small bowl, then whisk it together with 1/2 cup of cold water until you get a smooth slurry with no lumps.
  2. Keep an eye on your saucepan until the water comes to a rolling boil. This usually takes about 3 to 4 minutes depending on your stove.
  3. Slowly pour your rice flour and water mixture into the boiling water while stirring constantly with a wooden spoon or whisk. Keep stirring to break up any clumps as the mixture enters the pot.
  4. Once you've added all the rice flour slurry, turn the heat down to medium and continue stirring. The mixture will start to bubble and thicken within a minute or two.
  5. Sprinkle in your cocoa powder and stir it in thoroughly. Make sure there are no dry cocoa streaks floating on top or settled at the bottom.
  6. Add brown sugar and stir until it completely dissolves. Give it a taste and adjust sweetness if needed.
  7. Stir in 1/4 teaspoon of vanilla extract and a small pinch of salt. The salt amplifies the chocolate flavor and rounds out the overall taste.
  8. Keep the heat at medium and continue stirring occasionally for another 2 to 3 minutes until the champurrado reaches your preferred thickness. It should coat the back of a spoon and flow slowly when you tilt the spoon.
  9. Remove the saucepan from heat and pour the champurrado into mugs. Serve it hot right away, ideally with fried churros, pastries, or bread on the side for dunking.

Notes

If champurrado is too thick, stir in a splash of hot water or milk to loosen it up; if it's too thin, whisk in a small spoonful of rice flour mixed with water and let it simmer another minute. Use high-quality unsweetened cocoa powder for the best flavor. Stir constantly in the first few minutes after adding the rice flour to prevent lumps. For an ultra-smooth texture, pour through a fine-mesh strainer before serving. Can be made the night before and reheated gently with a splash of milk or water.