Eeek! That is a hell lot of sugar, food color, preservatives and artificial sweetener. It feels kind of scary. Okay, there probably is a good side to not being able to give the kids the Starbucks Unicorn Frappuccino. But, it still looks so interesting, right?

I, someone with no professional experience in making smoothies, shakes more so frappuccinos, tried to improvise. I made use of ingredients that are found in most groceries here in the country.

First and foremost, ice is obviously the ingredient you cannot replace in this recipe. So i made icecubes hours ahead.

For the milk, I used a local brand of powdered full cream milk. To be exact, I used a glass of milk with the usual formula. Then, I bought a dozen "litro packs" of guyabano flavored juice. This instant guyabano juice has a sweet-sour flavor that kids can tolerate. By the way, Guyabano is called soursop in other countries.

Next, I bought Clara Ole's Truly Fruity blueberry flavored syrup, hoping that it would be a good shortcut for the blue syrup that you put on the side of the glass before you pour in the blended mixture. Later on, I realized I should have made syrup out of condensed milk, cocoa butter and blue food color instead. I got lazy on this one.

Then for the whip cream, I bought the boxed kind from Elle and Vire with no idea how to use it.

Luckily, I already have the necessary food colors at home so I did not have to buy them. 

And to have something to sprinkle on top, I took out 2 packets of sugar from my cupboard. I got them from Seven Eleven. They give this to you whenever you buy their City Blends Coffee. I never use them on their coffee so I have a stash of these sugar packets.

I opened a sachet, and poured the sugar on a bowl. Then I added a drop of red food color. I mixed it well and voila! I got myself red sugar sprinkles.

  

Lastly, to give my smoothie or fake frappe a restaurant feel I used mason jars.

Okay, so now the bloody part. Pardon me, I mean the procedure.

Steps: 

I tossed a lot of ice cubs into my blender, added a glass of milk and emptied 2 sachets of Tang "litro pack" Guyabano. I blended them on high setting until smooth. No need to add sugar.

Because it was white, I added a few drops of violet color--add more for intensity. Blended again until the mixture became a nice deep shade of purple.

I squeezed the blue berry syrup around the inner side of each the mason jar. The syrup was too runny that it all settled at the bottom. Sigh! I knew I should have made the mocha syrup instead.

Moving on, I divided the blended mixture into four mason jars, topped them with whip cream, sprinkled the colored sugar over and then added straws.

One mason jar for each kid and one for me. The hubby passed on this one, he is not a big fan of sweet drinks. 

And although, it was not even close to how Starbucks' Unicorn Frappuccino looked like, my creation tasted delicious anyway. We may not get the chance to experience the Unicorn Frappuccino but we got ourselves something delicious and cold that very hot day. 

I made something different. Well, hey, a different kind of unicorn inspired my homemade iced concoction. And what is important is that the kids were happy.

Got a tip to share? Comment below. Until next blog. :)