Whether you've seen it at the beach or on your favorite Instagram account, the Starbucks Pink Drink is still one of the most beautiful beverages. Create your own healthy version of the strawberry acai refresher at home.
If you can’t get enough of the colorful drinks at Starbucks, save a little money and sugar by making your own at home. That unmistakable creamy pink drink can easily be whipped up in your kitchen any time of year. So beat the lines and up the nutrients with this simple recipe.
What’s in the Pink Drink?
Contrary to popular belief, the Starbucks Pink Drink isn’t made from swirly clouds, unicorn tails and Instagram likes. The combines the coffee chain’s Strawberry Acai Refresher Beverage and creamy coconut milk. It is then garnished with freeze-dried strawberries for a punch of berry flavor.
The pink drink used to be a secret menu item but has now been placed on the permanent menu, along with the irresistible Violet Drink.
Can you make it at home?
Absolutely! One of our favorite things about making Starbucks copycat recipes at home is the opportunity to cut down on sugar and calories. A grande size Pink Drink at Starbucks contains 140 calories and a whopping 24g of sugar.
Editor’s tip: You can order a low-carb version of the Pink Drink—it’s one of several keto Starbucks drinks available.
How to Make a Starbucks Pink Drink
Ingredients
1 cup hot water
2 berry green tea bags
1 cup coconut milk, chilled
2 cups ice
½ cup sliced strawberries
2 cups frozen strawberries
Directions
Step 1: Prepare the strawberry puree
To cut down on the sugar, this copycat recipe uses frozen strawberries for sweetness. Place two cups of frozen strawberries in a saucepan and place over low heat. Cook the berries until they start to break down, about 30 minutes. Once the mixture has cooled, puree it using an immersion blender or place in a food processor. Keep chilled until ready to use. If you have leftover, stir a little into lemonade.
Step 2: Steep the tea
Choose your favorite berry tea and steep two tea bags in one cup of hot water. Allow the bags to sit for at least five minutes. Before removing the tea bags, squeeze out any remaining juice.
Step 3: Mix in the creamy goodness
Pour in your strawberry puree and coconut milk and stir to combine with the tea.
Step 4: Pour over ice
Divide your drinks evenly over two cups of ice and garnish with fresh sliced strawberries. Enjoy!
We’re loving this fresh yet creamy treat—it’s the perfect pick-me-up.
My family loves this comforting chai tea latte recipe, especially on cold days instead of cocoa or when they're feeling under the weather. I simplified this chai tea recipe by using the filter basket of our coffeepot. It's delicious and great after dinner! —Julie Plummer, Sykesville, Maryland
Get Our Recipe for Chai Tea Latte
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I love caramel frappuccinos from Starbucks, but they get too expensive. I now make my own, and they are just as good. If you blend the milk with all the other ingredients, it gets too foamy—instead stir it in with a spoon after all the ice is crushed. —Heather Egger, Davenport, Iowa
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I created a copycat Starbucks gingerbread loaf that’s the perfect addition to my holiday baking. Served with a thick layer of frosting, it’s delicious with a cup of coffee. —Risa Lichtman, Portland, Oregon
When my sister introduced me to iced coffee, I wasn’t sure I’d like it. Not only did I love it, but I decided to start making my own iced coffee recipe. This easy version is a refreshing alternative to hot coffee. —Jenny Reece, Lowry, Minnesota
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
Homemade granola layered with fresh fruit and yogurt makes a superb breakfast. Sometimes I skip the parfait step to enjoy it on a hikes or picnics.—Donna Speirs, Kennebunk, ME
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you’ve got some seriously irresistible treats. —Sarah Farmer, Waukesha, Wisconsin
The flaky layers of laminated dough and a sweet, cheese filling in the center make this Danish a natural to pair with hot coffee or tea. It’s as delicious for breakfast as it is for a late-night snack. —Nancy Mock, Colchester, Vermont
Cold-brew lattes are all the rage at coffee shops, but they're so easy to make at home. This coconut cold-brew version is ridiculously refreshing and it's vegan! —Natalie Larsen, Columbia, Maryland
Skip the line and bake Starbucks pumpkin bread in your own kitchen. This copycat recipe may be even better than the original! —Taste of Home Test Kitchen
Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the Bloody Marys and fill our thermoses with these hot cocoas instead.
This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois
Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I’ve also stirred in coffee liqueur instead of peppermint. —Lauren Brien-Wooster, South Lake Tahoe, California
I have always loved iced tea with lemon, and this irresistible thirst-quencher takes it one step further. The lemonade gives this refreshing drink a nice color, too. —Gail Buss, New Bern, North Carolina
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe.
—Wendy Stenman
My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
Now a freelance health and food writer, Carrie worked as a nurse for over a decade. When she isn't hunched over her laptop with a baby in hand, you will find her cooking her grandmother’s recipes, lacing up her running shoes or sipping coffee in the bathroom to hide from her three young children.