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How to make Ulu Hye's

Chocolate Hazelnut Pudding/Custard

We love our Hazelnut Mylk Base! Perfect for anything on the sweeter side, it pairs perfectly with anything cacao-related, just like this brand new Chocolate Hazelnut Pudding/Custard recipe.

Whether it’s a hot chocolate sauce, a custard or a pudding, this recipe ticks all three, depending on what you’re in the mood for. Quick to make with just 5 ingredients, this is guilt-free goodness made easy.


  • 2 cups hazelnut milk (using our Hazelnut Mylk Base)
  • 3-5 tbsp cocoa/cacao powder
  • 2-4 tbsp arrowroot powder depending on how thick you want it
  • 2 tbsp coconut sugar
  • 2 tbsp hazelnut butter (note: almond butter works but won't give off 'nutella' vibes)



Combine all ingredients except the hazelnut butter in a saucepan and whisk until all lumps are gone and the arrowroot is completely dissolved. The arrowroot needs time to work with the cold liquid of the milk prior to heating. Once you have a smooth consistency, heat the contents until just at boiling point and then turn down low and simmer until you have reached desired consistency. Be sure to whisk the entire time. This should take approximately 1 minute only.

Remove from the stove and whisk in the hazelnut butter until smooth.

From here, either use as a hot chocolate sauce/custard or divide into bowls, cover and refrigerate for a few hours until set and enjoy as a pudding.

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