COOKING WITH CHEF CHARLOTTE
Chef Charlotte always starts her day with a big glass of milk. Add these strawberry hearts and it’s a match made in heaven.
Prep time: 4 hours
Servings: Makes 18 hearts
- 1 cup milk
- 2 tablespoons strawberry syrup
Stir strawberry syrup into milk until completely dissolved.
Place silicone heart candy mold on baking sheet that will fit into freezer. Pour milk into mold. Transfer baking sheet to freezer. Allow milk to set, about 4 hours.
To use, add 1-2 strawberry milk hearts to 8 ounces milk and stir until well combined. Store hearts in freezer until ready to use.
CHEF CHARLOTTE TIP: I love the strawberry hearts but chocolate ones would be super yummy, too.