High Protein Coffee Milkshake
Thick, creamy, and packed with over 35 grams of protein, this coffee milkshake tastes like a real diner treat. Made with cold brew, Greek yogurt, and vanilla protein powder, it's ready in 5 minutes. The secret? Blending the ice first for a smooth, velvety texture that hides the protein entirely.
Equipment
- Blender
- Measuring Cups and Spoons
- Tall Glass (16 oz or larger)
- Metal or Paper Straw
Ingredients
- 1 cup strong cold brew coffee (or 2 shots espresso + water)
- 1/2 cup plain Greek yogurt (full fat or 2%)
- 1 scoop vanilla protein powder (whey or plant-based)
- 1/2 cup milk (dairy, oat, or soy)
- 1 cup ice cubes (about 5-6 standard cubes)
- 1 tablespoon almond butter or peanut butter (optional)
- 1 tablespoon maple syrup or honey (optional, to taste)
Instructions
- Add the cold brew, milk, and Greek yogurt to the blender. Blend until smooth – no lumps. (You should see a smooth, light brown liquid.)
- Add the ice cubes and blend on high until completely crushed and the mixture is thick and slushy, about 20 seconds. Do not rush this step.
- Add the protein powder, almond butter (if using), and sweetener (if using). Blend on low then high for 15 seconds until thick and creamy, with no dry powder clinging to the sides.
- Check consistency: if too thick, add a splash of milk; if too thin, add a couple more ice cubes and blend again. It should be thick enough that a straw stands upright.
- Pour into a tall glass. Top with a pinch of cinnamon or cocoa powder if desired. Serve immediately – it separates if stored.
Notes
Make-ahead base: Blend the cold brew, milk, yogurt, and protein powder (no ice) and store in a sealed jar in the fridge for up to 3 days. When ready, pour over ice and blend.
Variations: Swap banana for ice for extra creaminess; add 1 tbsp cocoa for mocha; use dairy-free alternatives as needed.
Don't skip the yogurt – it's essential for that real milkshake body.