There are tons of posts on just about every form of social media lately about the ever-popular Unicorn Frappuccino from Starbucks. Some posts hail it as an amazingly tasty drink that they absolutely cannot do without. Others tout the massive amounts of sugar the drink has and warns everyone against drinking the beverage, for fear of what it will do to your health.
However, as another familiar post on social media has said, “If you’re worried about the sugar content of the Unicorn Frappuccino, you haven’t been paying attention.” How true that statement is. The Unicorn Frapp actually has less sugar content than a Caramel Frappuccino or a bottle of Coca-Cola.
The debate is likely to continue and the social media campaigns will continue to rage, but we have some good news. There is a healthier version of this drink available, and you can make it right in your very own home.
Cofounders of The Good Sort Shop, Eddy Buckingham and Jeff Lam, in addition to shop manager, Kate Ross, have made it possible. Their new iced rainbow latte is full of tasty, healthy ingredients and has been a domineering hit on Instagram, particularly. What makes it even better is that it tastes more like a dessert or a milkshake, rather than the healthy drink that it really is.
Here is what you need to make this drink:
- Blue Algae.
- Cayenne Powder.
- Black Pepper.
- Coconut, almond or oat milk.
Mix equivalent parts of the milk of your choice with the beetroot. Repeat the process, each in different containers, with turmeric and milk, and the algae and milk.
Pour equal parts each of the colored milks. Begin the process with the red mixture, then add half ice, then yellow, then ice, then top with the blue mixture, all into your cup.
Top with cayenne, black pepper, agave and ginger, to your specific taste.
One of the tricks to making this dessertish drink is in layering the milks according to their density. Use oat milk for the bottom layer, because it is the heaviest. The almond milk mixture should go in the middle, followed by the lightest milk, which is the coconut milk. Pouring each layer slowly is the keep to keeping the colors separate and having a beautifully mixed, rainbow-layered creation.