In a medium saucepan, combine the frozen raspberries, sugar, and water. Bring to a boil for 3-5 minutes or until the raspberries are cooked down and the mixture thickens. Remove from the heat and push through a strainer or sieve, discarding the seeds. You should have roughly 1 cup of puree.
In another medium saucepan, heat the milk until hot (but not boiling). Whisk in the cocoa powder, cane sugar, and raspberry puree. Serve immediately.
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