Low-Carb Starbucks Pink Drink

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If you regularly check your Instagram news feed, you must have spotted the deliciously looking pink drinks from Starbucks - they have taken over the Internet! The pink drink is on their secret menu, so no one knows exactly how they make them. What we know is that they use acai green tea, coconut milk, freeze-dried strawberries and some kind of sweetener or juice.

As the Starbucks original is not suitable for a keto diet, I made my own keto pink drink that is sugar-free and low in carbs. I used two types of tea (acai green tea and hibiscus), coconut milk and natural low-carb sweetener. To boost the flavour and make it creamier, I blended fresh strawberries with the chilled tea and topped it with even more fresh strawberries.

0 hours, 25 minutes

Hands-on 5 minutes Overall 30 minutes

Nutritional values (per serving)

Ingredients (makes 4 servings)

• 4 bags acai green tea
• 6-8 hibiscus flowers or 4 bags hibiscus tea
• 2 cups boiling water (480 ml/ 16 fl oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 ¹/₃ cups coconut milk, preferably Aroy-D (320 ml/ 11 fl oz)
• 2 cups fresh strawberries (300 g/ 10.6 oz)
• ice for serving
• Optional: 10-20 drops liquid stevia (SweetLeaf or NuNaturals)

Instructions

1. First, prepare the tea. Place 4 acai green tea bags into a jar and add 6-8 hibiscus flowers (or 4 hibiscus tea bags). Pour in boiling water and let it sit for 3-5 minutes.
   
2. Using a spoon, remove the tea bags and hibiscus flowers. While still warm, add Erythritol and stir with a spoon until completely dissolved. Let the tea cool down completely before making the drink - or refrigerate overnight.
   
3. Place the chilled tea and strawberries into a blender and pulse until smooth and frothy. Keep a few strawberries for garnish.
   Note: it works with other berries too. Try raspberries or blackberries instead!
   
4. Pour into serving glasses filled with ice cubes and add coconut milk (¹/₃ cup per serving). Top with the reserved sliced strawberries.
   Enjoy!
   

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