Pour melted unsalted butter into a shallow dish. In another shallow dish combine 1 tsp granulated sugar with 1 tsp ground cinnamon to make the cinnamon-sugar rim. Brush the glass rim with melted butter, then dip the rim into the cinnamon-sugar mixture to coat evenly. Set glass aside to firm up for 1–2 minutes.

Blend the Shake

Add 1 scoop grass-fed beef protein powder and 1 tsp hydrolyzed bovine collagen powder to the pitcher of a blender.

Add 1 tsp Masa churro-flavored protein blend (or 1 tsp cinnamon-churro flavoring), 1 tsp ground cinnamon, and 0.5 tsp vanilla extract to the blender.

Pour in 1 cup whole milk and 0.25 cup plain Greek yogurt for a rich, creamy texture.

Add 1 tbsp maple syrup (or honey/agave) for balanced sweetness and 0.5 cup ice cubes for chill and body.

Secure lid and blend on high for 30–45 seconds, or until smooth and frothy. If too thick, add 1–2 tbsp milk and blend again. If too thin, add a few more ice cubes and blend briefly.

Finish & Garnish

Taste and adjust sweetness or cinnamon: add up to 1 tsp more maple syrup for sweetness or an additional 1/4 tsp ground cinnamon for more churro character; blend 5–10 seconds after adjusting.

Pour the shake into the prepared cinnamon-sugar rimmed glass. Leave a little headspace for garnish.

Sprinkle 1 tsp micro chocolate shavings or mini chocolate curls across the top, and finish with a very light dusting (about 1/8 tsp) of ground nutmeg if desired.