Raspberry Hot Cocoa
Heat 3 cups 2% milk in a small saucepan over medium heat until bubbles form around sides of pan (do not boil). Place 1 cup thawed, frozen unsweetened raspberries, 6 oz. chopped semisweet chocolate and 2 tsp. sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve warm.
Makes 4 servings.
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