Cherry Chocolate Milk

If at all possible, this beautiful pink beverage should be served in a clear glass ( from the book Chocolatology by Angel York and Darin Wick)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cube the beet. Boil the beet for the boiled beet water When the beet is cooked, reserve 2 tablespoons of the beet water for immediate use, and pour the rest off into an ice cube tray for coloring future cherry chocolate milk or turning pretty much everything you cook red for a while.

Step 2

Simmer the milk on low heat in a small pot, stirring, until you start to see steam rising from the surface. Remove the milk from the heat and add the cocoa powder, jam, beeter water, and cherry flavoring. Whisk until everything except the cherry from the jam is well dissolved. To emjoy the delights of delayed gratifiation, put your cherry chocolate milk in the fridge, wait, and drink it cold.

Step 3

The full recipe gives a more nuance blend of flavors, but here's the five minute version. In a pint glass, comine 2 tablespoons of chocolate syrup, 1 cup of plant milk, and 1/2 teaspoon of cherry flavoring. Drop in a few shreds of fresh red beet if you have a beet handy and stir everything well with a dessert spoon. Stir in the remaining cup of plant milk and serve.

Step 4

If Cherries are in season forget about that beet! Bust out the red cherries. Blend together a glass of plant milk, a handful of pitted red cherries, and 4 teaspoona of cocoa powder. Serve in a glass with a dessert spoon.