Updated: Apr 3
Unicorns don't just read--they eat, too! Make delicious Unicorn Hot Chocolate and Unicorn Bark to feed your magical guests.
UNICORN HOT CHOCOLATE
Step 1. Heat 2 cups of whole milk in a sauce pan, and stir in 1 teaspoon of sugar and 1/2 cup of white chocolate chips.
Step 2. Continue heating until hot (not boiling) and then whisk in four drops of whichever food coloring you prefer!
Step 3. Make a whipped cream topping by adding 1 cup of cold whipping cream, 1 teaspoon of vanilla extract, 1 tablespoon of powdered sugar, and 1 drop of food coloring (different from the one used for the hot chocolate!) into a bowl and beating with a handheld mixer.
Step 4. Set up two plates: one that has additional melted white chocolate, and one that has an ingredient of your choice (ideas include sprinkles, colored sugar, pop rocks, cocoa, or cinnamon sugar!). Place the mug, rim-down, in the chocolate, and then in the topping, to add a festive and tasty rim decoration.
Step 5. Fill the mugs with hot chocolate, top with whipped cream, and sprinkle on any remaining toppings (bright colors encouraged!).
Step 1. The first thing you need is white chocolate for the base, plus colored chocolate for the swirled accent colors. Start with colored candy melts or white chocolate and oil-based food coloring – rainbows are always welcome, but feel free to pick any color combination!
Step 2. Line a baking sheet with wax paper. Melt the chocolate in 15 second intervals, stirring in between. Pour the white chocolate onto the paper first, and then drizzle in the colored chocolate quickly, before the chocolate can harden. Use a toothpick or knife to create swirls.
Step 3. Then, when the white the chocolate is still soft, top the bark with any and all of your favorite toppings! A few suggestions are:
• Edible glitter
• Candy confetti
• Pastel m&ms
Step 4.Once you’ve fully loaded the bark, pop it into the fridge and let it harden for about 25 minutes. Then remove it, break it apart, and enjoy!
Special thanks to Bloomsbury and The Unicorn Quest by Kamilla Benko for the recipes and photographs.