Oh, you guys, I am SO excited to share this with you today. If you’ve been following along on Instagram, you know how much I adore a good, refreshing beverage, especially when it’s as pretty and vibrant as this Pink Drink. It’s the kind of drink that just screams “happy day!” and honestly, it’s become my go-to whenever I need a little pick-me-up. I remember the first time I stumbled upon a recipe similar to this; it was during a particularly sweltering summer, and I was craving something light, fruity, and not overly sweet, like a berry lemonade but with a creamy twist. This Pink Drink totally hit the spot and has since become a staple in my kitchen. It’s like my Starbucks secret menu favorite, but way better because I know exactly what’s in it and I can whip it up in minutes. Seriously, if you’re looking for a delightful, subtly sweet, and incredibly easy drink that feels like a treat but is actually pretty wholesome, you’ve found your match.
What is the Pink Drink?
So, what exactly is this magical Pink Drink I can’t stop raving about? Think of it as a creamy, refreshing hibiscus Iced Tea with a fruity twist. It’s essentially a beautiful marriage of tart hibiscus tea, creamy coconut milk, and sweet fruit. The “pink” comes from the hibiscus tea, which brews up into this gorgeous, jewel-toned liquid that’s naturally caffeine-free and packed with antioxidants. Then, we add that creamy element, usually coconut milk for that luscious texture and subtle tropical flavor, and a touch of sweetener, often agave or simple syrup. Sometimes, a little bit of freeze-dried fruit, like strawberries or raspberries, is added for an extra burst of flavor and that signature look. It’s not overly complicated, but the combination of flavors and textures is just divine. It’s a far cry from a plain old iced tea; this Pink Drink is a whole experience in a glass!
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this Pink Drink recipe has earned a permanent spot in my recipe rotation, and I’m betting you’ll feel the same way. First off, the flavor! It’s this perfect balance of tartness from the hibiscus, creaminess from the coconut milk, and just enough sweetness to make it feel decadent. It’s not cloyingly sweet, which is a big win for me. Plus, it’s shockingly simple to make. You can have this ready in under 10 minutes, making it a lifesaver on busy afternoons when you just need something refreshing without a lot of fuss. And talk about cost-effective! Buying this pre-made can get a little pricey, but making it at home with basic ingredients is so much more budget-friendly. I also love how versatile it is. You can adjust the sweetness, swap out the fruit, or even add a splash of other juices. What I love most about this particular Pink Drink recipe, though, is its ability to transport me. One sip and I feel like I’m on a mini-vacation, no matter how hectic my day is. It’s way more exciting than a glass of water, but it still feels healthy and light, unlike some of those super sugary sodas or milky milkshakes. It truly is the best of all worlds.
How do you make a pink drink?
Quick Overview
How do I make this Pink Drink? I just brew some tea and mix everything together. How do you make hibiscus tea? I always go for full-fat coconut milk. I like it. Then, you’ll combine that with your creamy element. What should I do for the best richness? A touch of sweetener is added to taste, and then the magic happens. We add fresh or freeze-dried strawberries for that burst of fruity flavor and gorgeous color. What’s the best way to give ice a good stir? Is it so easy to assemble? How long does it take to brew tea?
Ingredients
For the Hibiscus Tea Base: What is the best way to
– 4 hibiscus tea bags (or 2 tablespoons loose leaf hyacinth flowers): I always buy the floral kind; if possible, I’ll use a flower. What makes a difference in taste? What are some good health food brands to buy online? How do I make intensely flavored tea? – 1 cup cold water: To dilute the tea concentrate. – 1/2 cup freeze-dried strawberries (optional, but highly recommended): These add a lovely tartness and color. If you can’t find them, fresh strawberries work too, but the freeze-dried ones give a better taste. What are some of the
What is the Creamy Coconut Mixture?
– 1 cup full-fat canned coconut milk: Make sure it’s the full-fat kind for that luxurious creaminess. Shake the can well before opening! – 2 tablespoons agave nectar or simple syrup: Adjust this to your sweetness preference. I usually start with 2 tablespoons and add more if needed. – 1/2 teaspoon vanilla extract (optional): Just a little touch to enhance the flavors.
For Serving:
– Ice cubes: Plenty of them!
What are the steps to
Step 1: Brew the Hibiscus Tea
First things first, let’s get that beautiful hibiscus tea brewed. In a heatproof pitcher or bowl, add your hibiscus tea bags or loose flowers. Pour the 2 cups of boiling water over them. Let it steep for about 5-7 minutes, or until the tea is a deep, vibrant red. Don’t over-steep, or it can become a bit too tart. Once steeped, remove the tea bags or strain out the loose flowers. Stir in the 1 cup of cold water. If you’re using freeze-dried strawberries, you can add them to the tea now and let them soak for a bit to soften and release their flavor, or you can add them directly to the glass later.
Step 2: Prepare the Coconut Mixture
While the tea is cooling a little, let’s whip up the creamy part. In a separate bowl or pitcher, whisk together the canned coconut milk, your chosen sweetener. If you’re using agave or simple syrup, and vanilla extract, add it to the mixture. Add 2 tablespoons of water if you like it. What’s the best way to make it smooth? Taste it here and adjust the sweetness if you like it sweeter. Remember, tea is naturally tart, so you want a nice balance.
Step 3: Combine Everything
Now for the fun part! Fill your serving glasses with ice cubes. Pour about half to two-thirds of the way full with the cooled hibiscus tea mixture. Then, gently pour the creamy coconut mixture over the top. If you added the freeze-dried strawberries to the tea, you can add a few more fresh ones now for visual appeal. You can even swirl it gently with a spoon to create that beautiful marbled effect you see in cafes, but I often just let it naturally mingle. It’s delicious either way!
Step 4: Stir and Serve
Give your Pink Drink a quick stir to combine the flavors, or enjoy the layers as they are. Sip and enjoy that refreshing, tropical goodness! Is this a good day to go out and do something special?
What should I serve it with?
This Pink Drink is so versatile, it really shines on its own, but I love pairing it with a few things that just elevate the whole experience. For breakfast, it’s absolutely divine alongside a flaky croissant or a bowl of overnight oats. The light sweetness and refreshing tartness are the perfect way to wake up your palate without being too heavy. If you’re thinking brunch, this is your star player! Imagine serving it in pretty glasses with a sprig of mint or a few fresh berries on the rim. It pairs beautifully with lighter brunch fare like avocado toast, fruit salads, or even delicate pastries. For a more decadent dessert occasion, it’s surprisingly good with something like a lemon tart or even a simple vanilla panna cotta; the tartness of the drink cuts through richer desserts wonderfully. And for those cozy afternoon snacks, it’s perfect with a plate of cookies or some light scones. My kids always ask for this when they’re having a playdate, and it feels so much more special than just juice boxes. We often have it with some homemade granola bars, and it’s a hit every single time.
How do I perfect my pink drink?
I’ve tinkered with this Pink Drink recipe quite a bit over the years, and I’ve picked up a few tricks that I think make all the difference. For the hibiscus tea, make sure you’re using good quality tea. The flavor is the backbone of this drink, so don’t skimp there! If you use loose leaf hibiscus, a fine-mesh strainer is your best friend. When it comes to the coconut milk, seriously, use the full-fat canned stuff. The carton coconut milk just doesn’t have the same creamy richness, and it can make the drink a bit watery. I’ve learned that the hard way! Always shake that can well before you open it. For the sweetener, start low and go slow. Agave nectar blends in really well and has a mild flavor, but simple syrup (equal parts sugar and water heated until dissolved, then cooled) works perfectly too. My kids love to help with this part, and they’re surprisingly good at tasting and adjusting the sweetness, which is a great way to get them involved in the kitchen. If you can’t find freeze-dried strawberries, don’t worry too much! You can muddle a few fresh strawberries in the bottom of your glass before adding the ice and liquid, or you can blend some fresh strawberries with a little water and sweetener to create a sort of strawberry syrup. I’ve even experimented with freeze-dried raspberries, and they give it a lovely tartness and a slightly different pink hue. For an extra pretty presentation, a tiny swirl of the coconut milk mixture into the hibiscus tea right before serving creates a gorgeous marble effect. Just use a spoon or a straw to gently swirl. And a tip for making a big batch: brew the hibiscus tea and prepare the coconut mixture separately, then combine them in a pitcher and stir in ice just before serving to prevent dilution.
How do you store and reheat food?
This Pink Drink is definitely best enjoyed fresh, but if you happen to have any leftovers, it stores well. Is it worth it to go to the gym for a day or two? I usually pour any remaining water into a sealed mason jar or tightly covered pitcher and keep it there. In the refrigerator. What should I do if my coconut milk is too thick? How do I bring it all back together? Is it best to keep it in the fridge for a few days? If you’re making it for a party, I recommend brewing the hibiscus tea and making the coconut mixture. Can you store them separately in the fridge? When you’re ready to serve, combine them in a pitcher with ice and the freeze-dried tomatoes. Serve immediately. I wouldn’t recommend freezing this drink. Can coconut milk get icy and the texture might be compromised. For the best quality, try to consume it within a day of making it. The color will remain vibrant, and the flavors will stay bright and refreshing.
What are the most frequently asked questions?
Final Thoughts
Honestly, this Pink Drink is more than just a beverage to me; it’s a little moment of joy, a taste of sunshine, and a reminder to slow down and enjoy the simple pleasures. It’s so incredibly easy to whip up, and the vibrant color just makes everything feel a bit brighter. I’ve shared this with so many friends and family members, and everyone always asks for the recipe, which tells me it’s a true winner. If you’re someone who loves refreshing, slightly tart, and creamy drinks, you absolutely have to give this Pink Drink a try. It’s a fantastic alternative to sugary sodas or coffees, and it feels so much more special. Once you’ve made it, I’d be thrilled to hear how yours turned out! Drop a comment below and let me know if you loved it as much as I do, or if you tried any fun variations. Happy sipping!
Pink Drink
Ingredients
Main Ingredients
- 1 cup Strawberry Acai Refresher Base
- 0.5 cup Coconut Milk
- cup Ice
- 6 piece Freeze-dried Strawberries for garnish
Instructions
Preparation Steps
- Fill a glass with ice.
- Pour in the Strawberry Acai Refresher Base.
- Add the coconut milk.
- Stir gently to combine.
- Garnish with freeze-dried strawberries.
