It's already been pretty obvious that people go nuts for pink, rainbows, and unicorns. Lucky for us, a new hot chocolate trend fulfills all three. Not so lucky for us? The fact that the cafe, Creme and Sugar, that serves Unicorn Hot Chocolate is located in Southern California.

If you can't drop the cash for a plane ticket to SoCal, you can still satisfy for craving for this treat with an easy copycat recipe that will have you leaping over the nearest rainbow like a unicorn. 

Unicorn Hot Chocolate

  • Prep Time:1 min
  • Cook Time:9 mins
  • Total Time:10 mins
  • Servings:5
  • Easy


  • 2 cups milk
  • 2 cups half and half
  • 1 cup white chocolate chips
  • 1 teaspoon vanilla
  • Pink food coloring
  • Whipped cream
  • Sprinkles
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Caroline Ingalls
  • Step 1

    Assemble your ingredients.

    Caroline Ingalls
  • Step 2

    Add the milk, half and half, vanilla, and white chocolate chips to a medium sized saucepan.

    Caroline Ingalls
  • Step 3

    Stir the ingredients over medium high heat, making sure that the mixture doesn't come to a boil. Be sure to continuously scrape the chocolate chips off of the bottom of the saucepan.

    Caroline Ingalls
  • Step 4

    Once the mixture appears to be fully melted, add pink food coloring.
    #SpoonTip: If you don't have pink food coloring, a little red will also do the trick!

    Caroline Ingalls
  • Step 5

    Mix the liquid fully after each drop of food coloring is added.

    Caroline Ingalls
  • Step 6

    Continue to add food coloring until the desired color is reached.

    yogurt, strawberry, cream, milk
    Caroline Ingalls
  • Step 7

    Pour the hot chocolate into your favorite mug.
    #SpoonTip: Using a ladle will make it easier to control the amount you pour and avoid spills.

    Caroline Ingalls
  • Step 8

    Top with an excessive amount of whipped cream.

    Caroline Ingalls
  • Step 9

    Add colorful and fun sprinkles on top of your creation.

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    Caroline Ingalls
  • Step 10

    Think you're finished? Add some more, you can never have enough.

    Caroline Ingalls