Also in Italy there is talk of the latest American trend, indeed, New York: unicorn milk or unicorn milk is a drink based on plant milk with two characteristics. The first is what makes it a very healthy recipe: it is very rich in antioxidants, starting with seaweed powder, and is considered the “new matcha tea” or the “new turmeric milk” for its unusual mix of substances that fight or free radicals. The second feature, which makes it so coveted and special, is its color: it’s blue, and it’s decorated with a splash of milk or cream foam and skittles -like colored candies or sprinkles .

Here we see two recipes to prepare unicorn milk : the first is the one spread by the local The End in Brooklyn, the second, in addition to the seaweed powder (spirulina), contains the ashwagandha powder (below I tell you where to buy the ingredients, don’t worry ) and honey.

UNICORN MILK: THE END RECIPE
for 3 servings

1 ½ cup of cashews soaked in water for 4 hours with 3 and ½ cups of low mineral water (alternatively 3 and 1/2 cups of cashew milk) 
the seeds of a vanilla pod
50 ml of ginger juice
50 ml of lemon juice 
1 tablespoon of Blue Majik spirulina extract (or other powdered spirulina: blue Majik in fact costs about 65 euros online. Below I recommend a good option of spirulina which is deep green but not blue . If you really want blue Majik, you should order it from a herbalist’s shop or a parapharmacy, hoping that the price will drop …) 
1 tablespoon of maca powder 
3 Medjool dates with natural
spirulina powder and sprinkles or colored flowers to decorate (optional)
Blend all the ingredients and serve the milk at room temperature, slightly heated or with ice,
decorating with colored sprinkles and a sprinkle of organic whipped cream.

The process is the same.

The extra idea.
You can try making a PURPLE milk called Amethyst Latte by replacing the second recipe with spirulina powder with Açai berry powder in equal quantities.