flavor
TASTE THE RAINBOW
A back-to-school treat that’s a hit any time of year
UNICORN HOT CHOCOLATE
INGREDIENTS
CRÈME CHANTILLY
1 cup chilled heavy whipping cream
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon superfine sugar* INSTRUCTIONS
CRÈME CHANTILLY
• In the chilled bowl of a standup mixer fitted with the whisk attachment,
combine whipping cream, vanilla extract and sugar.
• Whip the ingredients until firm peaks appear. Set aside.
BLUE FROSTING
½ cup homemade or premade frosting
Blue food coloring BLUE FROSTING
• Using a homemade or premade frosting, add enough blue food coloring
to get the color you desire.
• Mix well and set aside.
HOT CHOCOLATE
2 cups whole milk
1 teaspoon pure vanilla extract
1 tablespoon superfine sugar
4 ounces white chocolate, chopped
Pink food coloring
Pastel sprinkles
Colored mini marshmallows
*Superfine sugar is finer than granulated sugar but not quite
powdered sugar. Most large grocery stores have started to carry it.
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BACK TO SCHOOL 2019 MONTCLAIR MAGAZINE
HOT CHOCOLATE
• In a medium-sized saucepan over low heat, combine milk, vanilla extract,
sugar, white chocolate and two drops of pink food coloring.
• Stir milk mixture constantly until white chocolate is melted and the sugar
has dissolved. Remove from heat.
• To prepare the mugs, line the mug rims with blue frosting, then dip
into sprinkles.
• Pour warm hot chocolate into mugs and top with creme chantilly,
sprinkles, mini marshmallows and a little extra frosting, if desired.
YIELDS 2 SERVINGS