(Editor: The Starbucks Violet Drink copycat was first published on June 22, 2017 and was updated May 21, 2020)
The Starbucks Violet Drink copycat
In the summer of 2016, the Starbucks Pink Drink just kind of showed up all over Instagram but was never an official beverage on the menu. Now, a few years later, it is on the main Starbucks menu. That same summer Starbucks introduced the Ombre Pink Drink, the Matcha Lemonade and the Violet Drink. And yes I copycatted them all. (See the list at the bottom of this post for all the recipes). But whatever, this is what I love to do. And this post is all about the Violet drink.
The Violet Drink versus the Purple Drink
Many people confuse the Violet drink with the popular Purple Drink. The Violet Drink is the Very Berry Hibiscus Refresher with coconut milk and blackberries. While the Purple Drink is the Passion Tango tea with vanilla and soy milk. Purple = Passion Tango. Violet = Very Berry Hibiscus. Are you keeping up with all of this? There will be a quiz later. So…..let’s get this party started. Here is the Starbucks Violet Drink copycat recipe.
The violet drink made a brief appearance at Starbucks in 2017 when Lady Gaga introduced colorful drinks for her “Cups of Kindness” campaign. While the Pink Drink stayed on the permanent menu, the Violet drink is still around, you just have to ask for it.
Personally, the Violet Drink is my favorite of all the colored drinks. It’s sweet, it’s tart, and it’s a vibrant color. Who doesn’t like vibrant colors?
The Starbucks Violet Drink copycat recipe
- 1 cup filtered water
- 1/2 - 1 tsp Green Coffee Bean Powder,
- 1 cup sugar
- 1/4 cup fresh ginger, loosely packed peeled and chopped into chunks
- 1/2 cup white grape juice * see note
- 1/2 cup coconut milk
- 2 tbsp freeze dried blackberries, per cup
Boil 3 cups water in a pot over medium heat. Remove from heat and add the teabags. Let steep 30 minutes.
Bring to a boil 1 cup filtered water, 1 cup of sugar, and the green coffee bean powder in a medium pot over medium-high heat, stirring to dissolve the sugar.
Remove from the heat and add the ginger. Let steep for 30 minutes.
- Pour through a fine sieve and discard the chunks of ginger.
Remove tea bags from the steeped tea and pour into a 2 quart pitcher.
Add the ginger simple syrup, 1/2 cup of coconut milk, 1/2 cup white grape juice. Mix.
- Allow to cool.
Serve over ice and add freeze dried or fresh blackberries as a garnish.
* I prefer substituting filtered water for the grape juice as the juice makes the drink very sweet.
Check out my other Starbucks copycat recipes- just click on any image for the recipe.