Cherry Chocolate Milk

The easiest way is to use a cherry pitter or the sturdy straw method.

For an extra smooth texture, briefly pass the purée through a fine sieve.

Heat gently and do not let it boil to prevent the milk from sticking.

For quick cooling, place the pot in a cold water bath and stir occasionally.

If you prefer it extra cold, chill the milk briefly in the fridge beforehand.

Garnish with a few fresh cherries or a dusting of cocoa for a pretty finish.