In case you missed it, Starbucks' Unicorn Frappucino has been taking over the internet, with even the New York Times covering its mesmerizing swirls of electric pink and blue. "Like its mythical namesake, the Unicorn Frappuccino blended cream comes with a bit of magic," said Starbucks spokespeople—and, unfortunately, 59g of sugar per serving. We knew we wanted to make a healthier version that was just as whimsical, so we reached out to the woman who, arguably, was at the root of this whole craze, Adeline Waugh, of the crazy colorful Instagram account, Vibrant and Pure. Adeline created the Unicorn Toast that took over the internet, and, together with Brooklyn's The End's Unicorn Latte, kicked off the unicorn craze that's currently taking the country by storm.
She created a drink that's filled with vitamin C, packed with anti-inflammatory ingredients, and completely free of refined sugar. While the Starbucks version has been noted to taste like a very-not-found-in-nature Blue Raspberry, this one is, according to Adeline, "like a tart but slightly sweet vanilla ice cream, with notes of coconut and banana." Here's how to make it.