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Copycat Starbucks Pink Drink Smoothie Recipe

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A refreshing and creamy homemade version of the Starbucks Pink Drink, blending freeze-dried strawberries, coconut milk, and sweetened black tea for a vibrant and delicious treat.

Ingredients

Scale
  • 1/3 cup freeze-dried strawberries
  • 1 cup (240 ml) full-fat canned unsweetened coconut milk
  • 1 cup (240 ml) sweetened black tea (brewed and cooled)
  • 2 tablespoons simple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup ice cubes
  • Optional: fresh strawberry slices for garnish

Instructions

  1. Brew 1 cup (240 ml) of strong black tea and steep for about 5 minutes. Remove tea bags or strain leaves, stir in 2 tablespoons simple syrup while warm, then cool completely.
  2. Measure 1/3 cup freeze-dried strawberries and pulse briefly in a blender to break down slightly. If using fresh strawberries, hull and slice about 4 medium berries.
  3. In a blender, combine the cooled sweetened black tea, 1 cup (240 ml) full-fat coconut milk, crushed freeze-dried strawberries, 1/2 teaspoon vanilla extract, and 1 cup ice cubes.
  4. Blend on high for 30 to 45 seconds until smooth and frothy with tiny bits of strawberry suspended.
  5. Taste and adjust sweetness by adding more simple syrup if desired, blending briefly again. If too thick, add a splash of coconut milk or tea to loosen.
  6. Serve immediately in a tall clear glass, garnished with fresh strawberry slices if desired.

Notes

Use freeze-dried strawberries for concentrated flavor without watering down the drink. Chill tea completely before blending to avoid dilution. Blend in short bursts to maintain frothiness. Vanilla extract adds subtle depth. For best texture, blend just before serving. Can substitute black tea with green or hibiscus tea for variations.

Nutrition

Keywords: Starbucks pink drink, copycat recipe, smoothie, coconut milk, freeze-dried strawberries, refreshing drink, vegan, dairy-free