Chipotle Sour Chocolate Rice Porridge (Champorado)

Liza Cheng and Melanie Kern (adapted from Kawaling Pinoy Original Recipe)

For the Champorado:
•	1 cup glutinous rice
•	4 heaping tbsp. Nestlé Toll House Cocoa
•	1/2 cup sugar
•	1/2 cup evaporated milk
For the Chipotle Sour Honey:
•	The Perfect Purée Chipotle Sour blend, thawed
•	1/2 cup honey

Method:
1.	In a deep pot over medium heat, add water and bring to a boil. Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
2.	Add cocoa and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency. Add sugar and continue to cook, stirring regularly, until dissolved.
3.	Ladle onto bowls, drizzle with evaporated milk and serve hot.
For the Chipotle Sour Honey:
1.	In a small saucepan, heat the honey over low heat, stirring consistently.
2.	Add Chipotle Sour blend and stir to combine.
3.	Remove from heat and drizzle over Champorado.

Using The Perfect Purée for: