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Unicorn Hot Chocolate

My News Years resolution to be healthy and loose some weight went straight out of the window the minute I heard about Unicorn Hot Chocolate! I am a sucker for a big steaming mug of delicious hot chocolate, with cream and sprinkles (of course) at the best of times so can you imagine how I felt of what a unicorn hot chocolate might look and taste like! I could feel my mouth watering at just the thought!

Filled with lots of colourful sprinkles, mini marshmallows and rainbow sprinkles, unicorn hot chocolate is the latest brightly coloured drink to burst onto the unicorn food scene . 

Unicorn hot chocolate was started by Joanna Czikalla, owner of Californian-based dessert parlour Crème and Sugar in Anaheim California. It consists of white hot chocolate which has been dyed a pretty pink. It's then topped with squirty cream followed by handfuls of pretty decorations! Its oh so pretty and very delicious I am sure!! 

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Creme and Sugar have an amazing menu of absolutely delicious sounding milkshakes, ice cream floats, ice cream sundaes, and hot chocolates. With names such as 'Pink Elephant, Diddlyummptious, Wonka's River and Mermaid' to name a few I can only dare to dream what these pieces of heaven taste like! 

Now since I don't live in the sunshine state of CA, but ahem (cough cough) Essex- home of 'The Only Way is Essex' eeeeeeekkkk! I wont be visiting Creme and Sugar anytime soon unfortunately- I did however, need to try and make my own Unicorn Hot Chocolate myself after being so inspired by theirs!

So I did my research and tried loads of recipes (all in the name of bringing you the best of course) and found our favourite recipe from Good Food!

Unicorn Hot Chocolate

Ingredients

  • 300ml whole milk
  • 50g white chocolate
  • pink food colouring

To serve

  • 100ml double cream
  • food colouring gel (optional)
  • your choice of coloured sweets and/or hundreds and thousands

Method

  1. Whip up the double cream (if using) until it just holds its shape – it should be the consistency of crème fraîche. Then, if you like, stain the inside of a disposable piping bag with different gel food colourings using a skewer to drag a tiny streak of colour from the bottom of the bag to the top.

  2. To make the hot chocolate pour the milk into a small pan and heat until simmering, stirring to stop it scorching. Take the pan off the heat and add the white chocolate then stir until the chocolate has fully melted. Add food colouring to turn the mixture pastel pink then pour into 2 mugs or heatproof glasses.

  3. To decorate fill the prepared piping bag with the whipped cream then snip off the end to create a wide tip. Pipe mounds of the cream on top of the hot chocolate and scatter over sprinkles and coloured sweets if you like.