Homemade Starbucks Unicorn Frappuccino

🧂 Ingredients

• ½ teaspoon hot water
• ½ teaspoon Kool-Aid raspberry powder
• ¼ cup melted white chocolate
• ¾ cup whole milk
• 1 scoop of plain vanilla ice cream
• ½ tablespoon mango simple syrup
• 1 tablespoon Kool-Aid pink lemonade powder
• ½ tablespoon grenadine
• Whipped cream
• ½ cup crushed ice

  for authentic Frappuccino texture

Instructions

• 1 Start by mixing the raspberry Kool-Aid powder and hot water as if you were
  making a small drink of hot Kool-Aid.
• 2 In a small saucepan, combine the mixed blue Kool-Aid with the white chocolate
  and heat on low until the white chocolate melts. Stir until the Kool-Aid and
  chocolate are evenly mixed.
• 3 The mixture should be thick but pourable. If you started with too much white
  chocolate or not enough water, you can add some at the end until it reaches the
  proper consistency.
• 4 Combine the ice cream, milk, ice, mango syrup, pink lemonade Kool-Aid powder,
  and grenadine in a blender. Blend on high until the ingredients are thoroughly
  mixed and the consistency is smooth.
• 5 You can unceremoniously combine the white chocolate raspberry syrup with the
  blended concoction, but we recommend layering the ingredients in thirds for a
  more authentic recreation. Start by filling a glass one-third of the way with
  the pink mango blended portion. Follow up by filling the middle third with the
  blue raspberry syrup before filling the remaining third with the rest of the
  pink mango mixture.
• 6 Top with whipped cream and enjoy the fruits of your effort.

Nutrition Info