This easy Filipino Chocolate Champorado is the coziest 3-ingredient breakfast you can make. Rich, chocolatey, and nostalgic, it comes together fast and tastes just like the classic champorado you grew up with- with options to turn it into ube champorado or explore other warm, rice-based Filipino breakfasts like arroz caldo.
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Rice is a typical breakfast staple for Filipinos, but it can also be transformed into a delicious dessert—especially during the cold season.
Champorado is a regular part of my breakfast rotation for the kids, thanks to its simplicity and satisfying flavor. Making this dish is super easy, which is perfect for busy mornings.
Along with champorado, my breakfast rotation includes Filipino classics like longganisa with rice and egg, adobo fried rice, stir-fried corned beef, tocino with rice and egg, hot pandesal, taho with sago, ube pancakes, and lugaw.
Whether served as a breakfast treat or a warm dessert, champorado is always a hit!
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Why You'll Love This Recipe
- Only 3 ingredients: Simple, budget-friendly, and perfect for busy mornings.
- Classic Filipino comfort: Thick, chocolatey, and nostalgic—just like the champorado you grew up eating.
- Cozy breakfast vibes: A warm bowl that hits the spot, just like other Filipino rice-based favorites such as arroz caldo.
- Easy to customize: Make it richer, lighter, or turn it into fun variations like ube champorado.
- Kid-approved: Mild, sweet, and comforting—always a win for the whole family.
What is Champorado?
Champorado is a classic Filipino chocolate rice porridge made with glutinous rice and cocoa powder. It’s warm, comforting, and often finished with a swirl of condensed or evaporated milk.
Enjoyed for breakfast or merienda, this sweet and chocolatey bowl is especially popular on rainy days. Many Filipinos also enjoy it with salted fish for a uniquely sweet-savory combo.
Ingredients
- Sweet Rice: This is the key to the creamy texture of champorado. It is also known as glutinous or sticky rice, it provides the dish's chewy texture and comforting flavor.
- Chocolate Powder: Adds the deep chocolate flavor; you can use cocoa powder or tablea (Filipino chocolate tablets).
- Sugar: Sweetens the dish. You can adjust the amount to your preference.
Substitutions and Additions
- Cocoa Powder – Swap with tablea for a more authentic Filipino chocolate flavor.
- Coconut Milk – Add a swirl of coconut milk for a richer, creamier texture.
- Condensed Milk – Drizzle on top for extra sweetness and creaminess.
- Evaporated Milk – Lightens the dish and adds creaminess without being overly sweet.
- Chocolate Chips – Stir in for an extra chocolatey twist.
- Ube Powder – Add a scoop to create an ube-flavored champorado for a fun variation.
How to Make Chocolate Champorado
- Soak the Rice: Soak sweet rice with water for at least 2 hours or overnight for the best results.
- Cook the Rice: Rinse the rice and transfer it to a pot. Simmer the rice in 2 cups of water over medium heat until tender and the water has reduced. This should take about 10-12 minutes, stirring occasionally to prevent sticking.
- Stir in Chocolate Powder: Add chocolate powder (or tablea if using) into the simmering rice. Stir well to ensure the chocolate melts and is evenly distributed, creating a rich, dark chocolate mixture.
- Add Sugar: Stir in sugar, adjusting the amount to suit your desired level of sweetness. Continue stirring until the sugar is fully dissolved.
- Final Simmer: Let the champorado simmer for another 5-10 minutes, stirring occasionally until it thickens to your desired consistency. Serve warm in bowls.
- Customize Toppings: Add a swirl of evaporated milk, coconut milk, or even condensed milk for extra creaminess. You can also top it with chocolate chips, nuts, or freshly cut fruits for added texture and flavor.
Champorado Pairings
Filipino champorado, a sweet chocolate rice porridge, is a versatile dish that can be enjoyed for breakfast, snack, or even dessert. Here are some classic and delicious pairings to enjoy with your champorado:
- Fried or salted eggs: Another savory option that adds protein and texture to the dish.
- Longganisa (Filipino sausage): A garlicky and flavorful sausage that pairs well with the chocolatey champorado.
- Fried or Jammy Eggs: Adds a protein-rich contrast to the sweetness.
- Fresh Fruits: Strawberries or bananas add a refreshing and sweet balance to the warm, creamy champorado.
- Pandesal or Spanish Bread: A soft and slightly sweet roll that can be dipped into the champorado or enjoyed on the side
- Biko: A sticky rice cake with coconut and brown sugar, offering a textural contrast to the porridge
- Beignet: More elegant than your average bread or donut!
How to Store Leftovers
To store leftover champorado, transfer it to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or milk to loosen the consistency before serving.
Top Tips
- Stir Frequently: Stir the rice often to prevent it from sticking to the pot and ensure even cooking.
- Melt chocolate: To make sure the chocolate melts evenly, mix the cocoa powder with half a cup of water before adding it to the pot.
- Adjust Sweetness: Taste as you go, adjusting the sugar based on your preference.
- Add Milk Before Serving: If you like your champorado extra creamy, add milk (evaporated, coconut, or condensed) right before serving.
Recipe FAQs
While champorado has its roots in Mexico, it has been adapted into a uniquely Filipino dish. The Filipino version uses sticky rice and often incorporates tablea, creating a different texture and flavor from the Mexican variety.
Champorado gets its name from the Spanish word "champurrado," which refers to a thick chocolate drink. Over time, the dish evolved in the Philippines into a chocolate rice porridge.
Champorado is rich and chocolatey, with a creamy texture thanks to the sticky rice. It's sweet but can be balanced with a pinch of salt or paired with savory dishes like dried fish.
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Filipino Chocolate Champorado (Sweet Cocoa Rice Porridge)
Equipment
- 1 small pot
Ingredients
- ½ cup sweet rice or glutinous rice
- 2 cups water
- ¼ cup Cocoa, Dry Powder, Unsweetened
- ¼ cup sugar
- topppings Heavy cream, Half and Half. Evaporated milk, condensed milk or powdered milk. Basically, any kind of milk!
Instructions
- Soak rice with 2 cups of water for at least 2 hours.
- Rinse ½ cup sweet rice and simmer in 2 cups water until tender.
- Stir in ¼ cup chocolate powder for a rich cocoa flavor.
- Add ¼ cup sugar, adjusting for your preferred sweetness. Stir until dissolved.
- Simmer for 5-10 minutes, stirring. Serve warm in bowls.
- Customize with toppings any milk that you like.
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Notes
- Soaking rice is optional but highly recommended. It may take longer time to cook if you skip this step.
- Stir Frequently: Stir the rice often to prevent it from sticking to the pot and ensure even cooking.
- Melt chocolate: To make sure the chocolate melts evenly, mix the cocoa powder with half a cup of water before adding it to the pot.
- Adjust Sweetness: Taste as you go, adjusting the sugar based on your preference.
- Add Milk Before Serving: If you like your champorado extra creamy, add milk (evaporated, coconut, or condensed) right before serving.
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