Mexican champurrado—a hot slurry of a drink, made with chocolate and masa harina (the corn flour used to make tortillas)—came to the Philippines around the same time as chocolate, in the late seventeenth century. In lieu of corn, we used rice (of course!) and turned it into porridge. Eating this, I now understand why my parents let me toss a spoonful of Nestlé Quik chocolate milk powder into my Quaker instant oats at breakfast. It made sense to them.
Note that champorado isn’t neces