Ingredients

Amazake (甘酒 / Amazake) 900 g
Unsweetened cocoa powder (無糖ココアパウダー / Mutōh kokoah paudāh) 20 g
Fresh cream (生クリーム / Nama kurīhmu) 200 ml

How to Make
1. Place the amazake into a small pot and use low heat to reduce it by half. When the amazake has been reduced, turn off the heat, add the cocoa powder, and mix well.
2. With the amazake-cocoa powder mixture cooled, but still warm, add the fresh cream and mix well.
3. Transfer to a storage container and freeze.

 

Recipe Developed by Machiko Tateno
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