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Champorado, Filipino chocolate rice porridge. The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies. [4]
Champorado or tsampurado [1] (from Spanish: champurrado [1] from champurrar 'to mix' [2]) is a sweet chocolate rice porridge in Philippine cuisine. Ingredients.
Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo (also called batidor or batirol), causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar, and has a distinctive grainy ...
Eggnog. Though the origins of eggnog are often debated, the drink is believed to have roots in early medieval Britain. Back then, it was only for the wealthy to enjoy on special occasions, likely ...
Drinks aficionados are equally in luck. Wine and spirits experts — such as Food & Wine's very own Ray Isle, Bobby Stuckey, Carlin Karr, Monica Samuels, June Rodil, Mark Oldman, Anne Becerra ...
Consistency. Hot cocoa is usually made by mixing water into a cocoa powder and sugar mixture, and that makes it more watery and less creamy. You can boost the creaminess a little by using milk ...
Champorado is a sweet chocolate rice porridge in Philippine cuisine. In the Filipino language , chocolate translates as tsokolate , which is also a hot chocolate drink made from tablea, cacao tablets made from roasted and ground cacao nibs molded into rounds or tablets traditionally used in the Philippines for making hot chocolate.
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