In a large microwave safe bowl whisk together 3½ cups almond milk, date honey, and cocoa powder and heat for 2 minutes.

In a small bowl whisk together cornstarch and remaining ½ cup almond milk.

Whisk cornstarch mixture into warm milk mixture.

Place back in the microwave for 4 to 6 minutes more, whisking every 2 minutes until pudding consistency is reached.

Remove and whisk in rose water.

Pour into decorative cups for serving and cool in fridge.