Rewind to yoga class one month ago. Before we got started, the instructor started off with a story about her recent experience at Starbucks. She ordered her drink (the “pink drink”) and was super friendly to the barista (I forgot the details). In turn, she got her drink for free! Treat others well and you will be treated will in return. Treat your body well and it will treat you well in return, she said.
Her golden rule analogy was lost on me because I was entranced by this “pink drink” idea. She mentioned that it had hibiscus tea and coconut milk in it. Inhale, cat, exhale, cow, hibiscus tea, coconut milk. Hmmm. Downward dog, hibiscus tea, right leg up, lunge, coconut milk.
I know I’m supposed to focus solely on yoga during class, but I could not stop thinking about the pink drink. Did you see the hibiscus pink lemonade in the cookbook? I really like hibiscus tea and its naturally bright pink color.
So, I went home and started playing around with the idea. I created a pink drink that I really enjoyed before I even drove to Starbucks to try their version. I finally ordered one a couple of weeks later (it’s not on the menu; you have to ask for it). Here’s the kicker, though—I didn’t like it! I liked mine much better, and everyone who has tried it loves it, too.
Here’s my pink drink recipe, roughly inspired by Starbucks. The pink drink of my dreams, if you will. It’s light and refreshing, and naturally sweetened with a bit of honey and some orange juice. It’s not nearly as sweet as Starbucks’ pink drink. I think they layer the drink but I just couldn’t manage to get mine to look pretty for long, so we’re mixing it all together in a pitcher for simplicity’s sake.
Treat it like a punch recipe, serve it as a mocktail, or sip this pink drink instead of soda. You can add a splash of club soda if you’d like some fizz, but I like it as written below best. Please let me know how you like it!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 cups
- Category: Drink
- Method: Steeped and iced
- Cuisine: American
This pink drink is my interpretation of the Starbucks drink. This naturally sweetened hibiscus punch/mocktail recipe is fresh, fruity and super refreshing. Recipe yields 4 cups.
- 1 hibiscus tea bag (I used Tazo Passion Tea)
- 2 cups water
- 1 tablespoon honey or maple syrup
- 8 ripe strawberries, hulled and thinly sliced, divided
- ½ cup orange juice
- ½ cup light coconut milk (from a can or carton)
- Bring the water to a simmer. Place the tea bag in a 1-quart (4 cups) liquid measuring cup or small heat-proof pitcher. Pour the water over the tea bag, stir in the honey until dissolved, and drop in half of the sliced strawberries. Let the mixture steep for 10 to 20 minutes.
- Discard the tea bag. Pour the orange juice and coconut milk into the mixture and stir to combine. Fill drinking glasses with ice and divide the pink drink between the glasses. Garnish the drinks with the remaining sliced strawberries. Serve immediately.
Make it vegan: Use maple syrup or your vegan sweetener of choice instead of the honey.