Violet Drink– Easy Starbucks Copycat

This Violet Drink is a chilled, lightly creamy tea made with hibiscus, coconut milk, berries, and a splash of white grape juice — inspired by the Starbucks original but easier on your wallet. It’s floral, fruity, and a whole mood in a glass. No caffeine, super easy, and comes together with basic pantry stuff.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: floral, berry-forward, creamy
• Great for: midweek resets, iced drink cravings, color therapy

Why I Like This Recipe

Didn’t wanna do much. Just wanted to sip something pretty. This one hit the spot — colorful, chill, and weirdly uplifting.

Ingredients

• 1 cup sugar
• 1 cup water
• 1 green tea bag
• 1 hibiscus tea bag
• 2 cups hot water
• 2 tbsp simple syrup (or more if you like it sweet)
• ¼ cup white grape juice
• ¼ cup frozen blackberries (plus extra to garnish)
• ½ cup coconut milk (sweetened or unsweetened — your call)
• Ice

How To Make Violet Drink

1. Make the simple syrup: In a small saucepan, stir sugar + water over medium heat. Once clear, remove from heat. Let cool.
2. Steep the tea:
   2 cups water, steep both tea bags for 5 minutes. Let cool completely before using.
3. Muddle the berries: In a large jar or pitcher, mash the frozen blackberries just enough to release some juice.
4. Mix the base: Add tea, grape juice, and syrup to the jar with berries. Stir it up.
5. Shake it up: In a shaker or jar, combine 2 cups of the tea mix + coconut milk. Shake well.
6. Serve: Pour over ice. Top with blackberries. Sip slow.

Tips for Success

• Let tea cool before adding coconut milk to avoid curdling
• Use hibiscus tea for that bold pinkish-purple tone
• Sweeten to your taste — start small
• Frozen berries double as flavor and ice

Storage and Reheating

• Fridge: Keep the tea + juice mix in a sealed jar for up to 3 days. Shake with milk fresh each time.
• Freezer: Not ideal — tea can go weird in texture.
• Reheat: Nope. She’s an iced beauty. Not meant for warmth.

Frequently Asked Questions

• Can I use all hibiscus tea?
  Totally. It’ll just have more of that floral flavor. Green tea adds a little depth but isn’t required.
• Can I make it without grape juice?
  You can, but it won’t taste quite the same. Apple juice kinda works in a pinch.
• Is it sweetened already?
  You control that with the simple syrup. I like 2 tbsp but go with what your tastebuds say.
• What’s the texture like?
  It’s smooth with a little body from the coconut milk. Light, not thick.
• Can I make a big batch?
  Yep — just shake individual servings with coconut milk when ready to serve so it doesn’t separate weirdly.

Common Mistakes and How to Dodge Them

• Adding coconut milk too soon: If your tea’s still warm, it’ll curdle the milk. Wait until it’s completely cooled — trust me, I learned the hard way.
• Forgetting to taste before shaking: Sometimes it needs a touch more syrup or a splash more juice. Adjust before you shake everything together.
• Using only hot water berries: You really want to muddle them. Just steeping doesn’t pull enough berry flavor.
• Going heavy on green tea: Too much and it gets earthy, fast. Stick with one bag or skip it altogether.
• Assuming it’s only a summer drink: Nope. It’s winter-safe. I’ve made it while wrapped in a blanket watching re-runs. Still hits.

Nutrition Facts (Per Serving)

• Calories: 192 kcal
• Total Fat: 7g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 28mg
• Potassium: 55mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 0g

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