Spiced Christmas Champorado with Orange Zest

1.Rinse the glutinous rice under cold water until the water runs clear, then drain well.

2.In a large pot, combine the rinsed glutinous rice and 4 cups of water. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the mixture thickens.

3.In a separate bowl, mix the cocoa powder, sugar, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.

4.Once the rice is cooked, stir in the cocoa mixture and continue to cook for another 5-10 minutes, allowing the flavors to meld and the champorado to thicken further.

5.Add the vanilla extract, orange zest, and coconut milk to the pot. Stir well to combine and heat through for an additional 5 minutes, ensuring everything is warmed evenly.

6.Taste and adjust sweetness if necessary, adding more sugar if desired. Remove from heat and let sit for a few minutes before serving.