Collagen Crush Latte Recipe

Make cold brew

Combine 0.75 cups coarsely ground coffee with 4 cups cold filtered water in a large jar or pitcher. Stir gently to saturate grounds, cover, and steep in the refrigerator or at room temperature for 12–18 hours. After steeping, strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. This yields about 3 to 3.5 cups cold brew concentrate.

If you already have cold brew, skip this step and measure 1 cup of ready cold brew for the latte.

Dissolve collagen

Place 2 tablespoons hydrolyzed collagen peptides into a small cup. Add 2 tablespoons cold water and stir vigorously for 20–30 seconds until the collagen is fully dispersed and no lumps remain. Collagen dissolves better when stirred well even in cold liquids.

Assemble latte

In a cocktail shaker or large jar with a tight lid, add 1 cup ice, 1 cup cold brew (see Cold Brew Base), the dissolved collagen mixture, 1.5 tablespoons vanilla simple syrup, and 1 cup unsweetened almond milk. Secure lid and shake vigorously for 15–20 seconds; shaking chills the drink and helps further dissolve and incorporate the collagen into the milk/cold brew.

If you don't have a shaker, place ingredients in a blender and pulse 3–4 times to combine and chill, or stir briskly in a tall glass until well mixed and cold.

Adjust sweetness and texture

Taste the latte and add more vanilla simple syrup (up to 1 tablespoon more) for extra sweetness, or thin with 1–2 tablespoons cold water or additional almond milk if the texture feels too thick. Stir or shake again briefly after adjusting.

Fill a serving glass halfway with fresh ice. Pour the shaken Collagen Crush Latte over the ice, distributing solids and liquid evenly.

Optional: Lightly dust the top with 0.25 teaspoon ground cinnamon and a pinch of freshly grated nutmeg for aroma and presentation.

Serve immediately with a straw. Stir before drinking if the collagen settles slightly.