Recipe: Starbucks Copycat Pink Drink

Beverage Recipes, Smoothie Recipes

dairy free,dairy free beverage,fruity beverage,non-alcoholic drink,starbucks pink drink,summer beverages,

When our team was first introduced to the Starbucks “Pink Drink” we became seriously hooked. But we knew deep in our hearts that the obsession couldn’t last: after all, at $4 each and more calories and sugar than we’d ideally like, it wasn’t something we were going to do on a daily basis.

Not so fast, now we can enjoy this summer beverage whenever we’d like since we re-created our own version that’s super easy to make and has way less calories and sugar but just as delicious as the original.

We use the large Tazo iced passion tea bags (hibiscus flowers, cinnamon, rose hips and licorice root) to make a big batch all at once for a fruity infusion and add creamy coconut milk and strawberries.

And with any good recipe, feel free to play around with using even less sugar. At only 60 calories per drink, it’s a decaf, dairy-free beverage everyone will enjoy.

How to Make Starbucks’ Pink Drink:

Total Time:60 minutes

Yield: 7 serving(s)


  • 32 ounces water
  • 1 Tazo Iced Passion Herbal Large Tea Bag
  • 1 cup water
  • 1/3 cup sugar in the raw
  • 16 ounces water
  • To serve:
  • Coconut milk
  • Strawberries
  • Ice


  1. Boil about 32 ounces of water in a saucepan.
  2. Pour into a large pitcher with the tea bag and steep 5 minutes.
  3. While the tea is steeping, make a simple syrup with 1 cup water and 1/3 (up to 1/2 if you want is sweeter) cup sugar. Bring to a boil and stir until sugar is dissolved.
  4. Remove tea bag and add simple syrup to the pitcher.
  5. Fill remaining space in pitcher with cold water (around 16 oz.) and refrigerate until cool.
  6. Once cooled, serve over ice with 1/4 cup coconut milk per glass and a handful of sliced strawberries.

Nutrition Information Per Serving

Serving Size: 8 oz. glass

Calories: 60

Fat: 1 gram(s)

Carbohydrates: 14 gram(s)

Fiber: 1 gram(s)

Sugar: 13 gram(s)

Recipe Cuisine: American

From the kitchen of:

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on October 22, 2017 at 7:10 AM Reply

I used a quarter cup of cane sugar and it's still a bit on the sweet side. I think next time I'll try it sugar free and see what I think. All in all this is a great alternative and so yummy! Side not: mine turned purple, and not pink 🙈

on September 2, 2016 at 5:55 AM Reply

That's still way to much sugar!

    on September 2, 2016 at 7:55 AM Reply

    You can definitely cut it down if you'd like, Sheryl!

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