This Galaxy Hot Chocolate Is Seriously Out of This World
In a galaxy far, far away… or all over your Pinterest feed, space-like designs have been making their imprint in the food world. With dancing swirls of blues, golds, purples and pinks, these colors have intertwined to deliver a stunning, out-of-this-world design to make galaxy-themed desserts such as midnight galaxy donut holes. But who says food gets to have all the fun? Not us! With the cold weather slowly creeping up on us, we decided to give our hot chocolate some intergalactic love by decking it out with a glittery flair using edible glitter and white chocolate. While this may look too pretty to drink, you best believe it tastes just as good as it looks.
Ingredients:
- 2 cups unsweetened vanilla almond milk
- 3/4 cup white chocolate
- a dash of edible glitter (purple, blue, pink, black with stars)
Instructions:
1. Pour two cups of almond milk into a saucepan.
2. While the milk is simmering, carefully stir in 3/4 cups of white chocolate chips. Stir until chocolate is completely melted.
3. Turn off the stove and pour white hot chocolate into two small cups.
4. Lightly sprinkle the four different colors of edible glitter right on top of the white hot chocolate. Only a few dashes will do.
5. With a toothpick, carefully mix all the colors together to create galaxy-like swirls. Don’t try to overdo it or all the colors can bleed together.
6. Serve immediately.
Pour two cups of almond milk into a small saucepan. While the milk is simmering, carefully stir in 3/4 cups of white chocolate chips. Stir until chocolate is completely melted.
Turn off the stove and pour white hot chocolate into two small cups. Lightly sprinkle the four different colors of edible glitter right on top of the hot chocolate. Less is more when it comes to this part.
With a toothpick, carefully mix all the colors together to create galaxy-like swirls. Don’t try to overdo it or all the colors can bleed together.
This hot chocolate will take your taste buds to a whole other galaxy. We promise.
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