Coffee Protein Shake
Ingredients
- 1 cup brewed coffee (cold or chilled; use dark roast for bold flavor)
- 6 oz vanilla yogurt (Greek or plant-based)
- 1 scoop protein powder (optional; try vanilla, mocha, or caramel)
- 1–2 tsp sweetener of choice (maple syrup, honey, or stevia)
- 1 tbsp peanut butter or almond butter (optional)
- A handful of chocolate chips (optional for texture)
- Ice cubes or frozen coffee cubes for a thicker shake
Optional Add-Ins
- ½ banana or ¼ cup mashed sweet potato (for natural sweetness)
- 1 tsp cocoa powder for a mocha flavor
- Pinch of cinnamon or nutmeg
- 1 tbsp chia seeds or oats for extra thickness
Instructions
- Chill your coffee. Brew coffee ahead of time and let it cool completely. For a thick, icy texture, freeze it in ice cube trays.
- Add ingredients to blender. Combine coffee, yogurt, protein powder, and sweetener in a high-speed blender. Add any extras like nut butter or cocoa.
- Blend until smooth. Blend for 20–30 seconds, or until creamy. If it’s too thick, splash in a bit more coffee or milk of choice.
- Taste and adjust. Add more sweetener or a few ice cubes if desired.
- Serve. Pour into a tall glass or mason jar. Top with a drizzle of chocolate syrup, whipped coconut cream, or a sprinkle of cinnamon.
Notes
- Brewed Coffee Tip: Use strong brewed coffee (dark roast or espresso) for a rich flavor. Let it cool before blending to prevent melting the yogurt or ice.
- Thicker Shake Option: Freeze brewed coffee into ice cubes — it gives the shake a creamy, milkshake-like consistency without watering it down.
- Vegan Swap: Replace yogurt with a plant-based alternative like almond, coconut, or soy yogurt, and use vegan protein powder.
- Without Protein Powder: No problem — Greek yogurt or nut butter adds plenty of natural protein.
- Make-Ahead Tip: Blend everything but the ice, store in the fridge overnight, and shake or blend again before serving.
- Storage: Best enjoyed fresh, but you can refrigerate leftovers up to 24 hours. Shake or stir before drinking.