Try this Unicorn Hot Chocolate recipe, or contribute your own.
- Carbohydrate 171.81676496888 g
- Cholesterol 14.956799702 mg
- Fat 19.52323392558 g
- Fiber 0.281398096593158 g
- Protein 7.33559401194 g
- Saturated Fat 11.669533848344 g
- Serving Size 1 1 serving (257g)
- Sodium 197.81814158 mg
- Sugar 171.535366872287 g
- Trans Fat 1.600637506416 g
- Calories 864 calories
Step-by-step
- In a medium saucepan combine milk, vanilla, sugar, white chocolate, and 2 drops of pink food coloring.
- Heat over low heat, stirring constantly until white chocolate is melted and sugar is dissolved. Remove from heat.
- To prepare mugs line rims with blue frosting and dip into sprinkles.
- Pour warm hot chocolate into mugs and top with whipped cream, sprinkles, mini marshmallows and a little extra frosting, if desired.
Thermal Control for Chocolate Emulsions
White chocolate contains high amounts of cocoa butter and milk solids, making it exceptionally prone to scorching above 110 degrees Fahrenheit. Direct high heat forces the milk proteins to bind prematurely while separating the fat. Use a heavy-bottomed medium saucepan over low heat. Constant agitation with a silicone spatula distributes thermal energy evenly until the solids dissolve.
Managing Viscosity on the Rim
Blue frosting acts as a structural adhesive for pastel sprinkles. Cold frosting is too stiff to coat glassware smoothly, whereas warm frosting sags and slides down the sides. Bring the icing to room temperature before application. Pressing the rim into a shallow plate of sprinkles at a 45-degree angle prevents clumping.
The Impact of Fresh Dairy
Whole milk contains roughly 3.25 percent milkfat, which coats the tongue and carries fat-soluble vanilla aromatics. Ultra-pasteurized milk undergoes high-heat processing that alters structural proteins, reducing the final beverage body. Fresh pasteurized whole milk yields a smoother mouthfeel and superior emulsification with the melted cocoa butter.
