Champorado is a comforting Filipino porridge made by boiling glutinous rice with tablea (pure cacao tablets) or cocoa powder, then sweetened with sugar and topped with a drizzle of evaporated milk or condensed milk. Originating from Luzon, Philippines, it is typically served warm for breakfast or merienda and sometimes paired with tuyo (salted dried fish) for a classic sweet-salty contrast. The dish reflects both indigenous ingredients and colonial-era chocolate influences.

Common variations include peanut butter swirl, coconut milk topping, or chocolate chip mix-ins for modern takes.

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