It is traditionally made by boiling sticky rice with tabliya (traditional tablets of pure ground roasted cacao beans). It can be served hot or cold, usually for breakfast or merienda, with milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).
Tinughong is another variant of champorado in Visayan-speaking regions which do not necessarily include chocolate. It's usually made from old cooked rice boiled again with sugar, resulting in a sweet gruel. Coffee or milk may sometimes be added.
Its history can be traced back from the Spanish Colonial Period. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (on the way back, they introduced tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.
- Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig.
- Rose Catherine S. Tejano (16 December 2012). "Sikwate Stories". The Bohol Chronicle (344). Archived from the original on 13 August 2016. Retrieved 28 July 2016.
- Bisaya English Translation of "tinughong". Cebuano Dictionary. Sandayong.com.
- Mexico Champorado.