- 2 tablespoons kudzu root starch + 1/4 cup water
- 2 cups hazelnut milk (or other milk)
- 1/3 cup Sucanat or granulated cane sugar
- 1 heaping tablespoon cocoa powder
- 1/4 cup hazelnuts
- In a pot combine hazelnut milk, Sucanat and cocoa powder. Bring to high heat and then lower the heat to medium.
- Mix kudzu and water, add to pot. Cook until thick and creamy.
- Chill in the refrigerator.
- Top with toasted hazelnuts.