Protein iced coffee
6 min · 32 g protein · 200 cals / serving
The gym crowd's morning coffee: espresso poured over ice and vanilla whey frothed into cold milk, so the creamy iced latte you would have bought anyway arrives with over 30 g of protein.
Ingredients
- 2 shots espresso, or 1/2 cup (120 ml) cold brew
- 1 cup skim milk, cold
- 1 scoop whey protein, vanilla or caramel
- 1 tbsp sugar-free syrup, caramel or vanilla (optional)
- 1 cup water, ice cubes
Steps
- Pull two shots of espresso, or measure out cold brew. Let hot espresso stand a minute: poured straight from the machine it melts the ice and waters the drink down.
- Froth the protein powder into the cold milk with a handheld frother, or shake it hard in a shaker bottle, until smooth and foamy with no specks. Stir in the syrup, if using.
- Fill a tall glass with the ice and pour in the protein milk. Pour the espresso over the top so it sinks through in streaks, stir, and drink.
Good to know
Can I use a ready-to-drink protein shake?
Yes, and it is the most popular shortcut: pour an 11 fl oz bottle of vanilla or caramel shake over the ice instead of the milk and whey. It comes out thicker and slightly sweeter, with about the same protein and a score of about 100 instead of 94.
Why does mine look curdled?
Very hot espresso can make the milk proteins clump. Pour the protein milk over the ice first, or let the coffee cool for a minute, and the drink stays smooth.
Can I make a cold foam?
Froth a quarter of the protein milk on its own until thick, pour the rest over the ice and coffee, and spoon the foam on top.
Alternative
Per
- Calories
- 40
- Protein
- (64%)
- 6 g
- Fat
- (4%)
- <1 g
- Carbohydrates
- (32%)
- 3 g
- of which sugar
- 2 g
- Fiber
- <1 g
- Sodium
- 37 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 200 kcal goes into the pot and 495 g of ingredients comes out as about 495 g of food: 40 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.