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Starbucks Pink Drink

Homemade Starbucks Pink Drink That Refreshes Your Summer Vibes

Enjoy a refreshing Homemade Starbucks Pink Drink that transports you to a sun-soaked paradise. Perfect for summer!
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 cups
Course: Drinks
Cuisine: American
Calories: 220

Ingredients
  

Base Ingredients
  • 1 cup Berry Juice Chilled Juicy Juice Berry for best flavor
  • 1 can Canned Coconut Milk Can be swapped for half-and-half
  • 1 cup Cold Water Replace with more juice if desired
  • 1 cup Frozen Strawberries Fresh strawberries can be a substitute
  • 2 tablespoons Sugar Adjust to taste or swap with honey
  • 1 cup Ice Use crushed or cubed as preferred
Whipped Topping Ingredients
  • 1 cup Heavy Cream Can use whipped coconut cream for dairy-free
  • 2 tablespoons Granulated Sugar Adjust based on desired sweetness
  • 1 teaspoon Vanilla Extract A pinch of vanilla powder can be used if needed
Garnishing Ingredients
  • 1 cup Fresh Strawberries Consider freeze-dried as an alternative

Equipment

  • Mixing Bowl
  • Electric mixer
  • High-speed blender
  • tall glasses

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine heavy cream, granulated sugar, and vanilla extract. Whip on medium speed for 3-4 minutes until stiff peaks form.
  2. In a blender, add berry juice, canned coconut milk, cold water, frozen strawberries, and sugar. Blend on high for about 30 seconds until smooth.
  3. Fill tall glasses halfway with ice. Optionally, add sliced fresh strawberries. Pour the blended pink drink over the ice.
  4. Dollop whipped cream on top of each drink. Garnish with extra sugar or a strawberry.
  5. Serve immediately and enjoy!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 200IUVitamin C: 20mgCalcium: 10mg

Notes

Start with 2 tablespoons of sugar for sweetness. Ensure your mixing bowl is cold for better whipped cream results.

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