Protein Latte Recipe

Protein Latte

1. 1

   Bloom and dissolve protein

   Place 30 g vanilla whey protein powder in a heatproof cup or small bowl. Add 2 tablespoons hot (not boiling) water and whisk or stir vigorously with a small whisk or fork until the powder forms a smooth paste with no lumps. This helps prevent clumping when mixed into the milk.

2. 2

   Prepare espresso or strong coffee

   Brew one shot of espresso (about 30–45 ml) or make 60–90 ml of very strong brewed coffee. If you don't have espresso equipment, use 1/4 cup very strong coffee. Pour the hot espresso/coffee into the cup with the protein paste and stir to combine thoroughly.

3. 3

   Heat milk

   Heat 1 cup of your chosen milk until steaming but not boiling (about 60–65°C / 140–150°F). You can heat on the stovetop in a small saucepan over medium-low heat for 3–4 minutes, stirring occasionally, or in the microwave for 60–90 seconds depending on power. If you prefer iced, skip heating and use cold milk with ice (see note).

4. 4

   Combine and froth

   Slowly pour the hot milk into the cup with the protein+espresso while stirring gently to combine. If you like a frothy latte, froth the milk before pouring using a handheld frother, French press (pump 15–20 times), or a milk frothing jug/steam wand. Alternatively, after combining, use a milk frother in the cup for 15–30 seconds to create foam.

5. 5

   Sweeten and flavor

   Stir in 1 teaspoon vanilla extract and 1 teaspoon sweetener (honey, maple syrup, or sugar) into the latte. Taste and adjust sweetness or vanilla to preference. If using a flavored protein that is already sweetened, you may skip or reduce additional sweetener.

6. 6

   Garnish and serve

   Sprinkle 1/2 teaspoon cocoa powder and/or 1 teaspoon ground cinnamon on top, if desired. Serve immediately while hot. For an iced version: combine the protein paste with 2 tablespoons cold water, add cold milk and espresso over a glass with ice, then stir or shake vigorously in a sealed jar until well combined and slightly frothy.