All That Sparkles Is Unicorn

Fun fact that I may not have mentioned on the blog before- I’m an avid baker. Actually just a total foodie, but I love cooking and specifically baking. When I was a teenager I was often home on holidays when my parents had no time off, and I’d spend my days home alone. I would bake or cook until my parents got home, and it reached a point when my mum actually threw it out there that maybe if Ballet didn’t work, I should look at baking or cooking as a potential career path.

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Processed with VSCO with a9 preset

For a while now I’ve been wanting to share some of my favourite recipes with you all, but it just never seemed like the right time. Today just feels like the day for some reason, so here we go.

My friend Bethany and I have a bit of an inside joke going about unicorns, and this year the theme really took off for my birthday. We are dangerous together and once we start bouncing things off one another, are known for taking everything a step too far, so of course when I scrolled past a picture of a Unicorn Hot Chocolate in my Instagram feed, I demanded we attempt to replicate it.

Upon further research, the Unicorn Hot Chocolate is actually a star vehicle of Petit Sweets in Houston, and a pink, sugary dream in a cup. Below is Petit Sweets recipe, and also the vegan recipe that Bethany and I used (she’s highly allergic to dairy). Enjoy!

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Processed with VSCO with a9 preset

Unicorn Hot Chocolate (dairy)

1/2 cup of white chocolate chips
1 cup of milk
2 drops of pink food colouring
Whipped cream topping
Mini marshmallows
Rainbow sprinkles
Rainbow cachous (shiny sugar balls)
Edible glitter in either silver or gold

1. Put the white chocolate and milk into a pot over medium heat. Stir frequently until chocolate is completely melted.
2. Add pink food colouring
3. Pour coloured chocolate mixture into a mug. Top with a generous portion of whipped cream, and as many marshmallows, sprinkles and cachous as you’d like. Sprinkle with edible glitter.
4. Serve with a teaspoon dipped in melted white chocolate and set with sprinkles.

Unicorn Hot Chocolate (vegan)

1/2 cup of vanilla soy milk (any sort of non-dairy milk is fine)
1 teaspoon of Nutra Organics Velvet Latte

Mini marshmallows (you can actually buy vegan marshmallows but we cheated a little here and stuck with regular marshmallows)
Rainbow sprinkles
Rainbow cachous
Edible glitter in either silver or gold

1. Place milk and 1 teaspoon of beetroot latte mix into a milk frother. Cylindrical machines are better than the hand-held wands as they produce incredibly thick foam, which you’ll need to hold all your decorations.
2. Pour into a mug. Top with as many marshmallows, cachous and sprinkles as you’d like. Sprinkle with edible glitter.

So there you guys have it! Heaven in a cup and if you’re clever about it, virtually guilt free!

Heidi xx

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