Add the MASA Chocolate Churro protein blend (1 scoop). If your chosen blend does not provide the full 20 g of grass-fed beef protein, add the grass-fed beef protein isolate scoop so total protein reaches ~20 g. Add 1 tablespoon hydrolyzed bovine collagen to the shaker or blender.

Pour in 10 fl oz cold water and 1/2 cup unsweetened almond milk. The water provides lightness while the milk adds creaminess; adjust milk up to 3/4 cup for a richer texture.

Churro Flavoring & Sweetness

Add 1/2 teaspoon ground cinnamon, 1 teaspoon coconut or brown sugar, 1/4 teaspoon pure vanilla extract, and a pinch of fine sea salt to the liquid and powders. The cinnamon and coconut sugar recreate the churro profile while salt and vanilla round the flavor.

If you prefer sweeter, add another 1/2 teaspoon sugar or a calorie-free sweetener to taste.

Mixing & Texture

If using a shaker: add 4 ice cubes to the shaker, secure the lid, and shake vigorously for 30–45 seconds until the powder is fully dissolved and the shake is frothy.

If using a blender: add the ice cubes, then blend on high for 20–30 seconds until smooth and slightly frothy. Blending will give a thicker, frothier texture similar to a creamy churro milkshake.

Taste and adjust: check sweetness and cinnamon level; add more cinnamon (up to another 1/4–1/2 tsp) or sweetener if desired, then briefly re-blend or re-shake to incorporate.

Serve & Garnish

Pour the finished shake into a 12–14 oz glass. If using, drizzle 1 teaspoon melted dark chocolate over the top and sprinkle 1 tablespoon crumbled baked churro or cinnamon sugar for crunch.

Garnish with a cinnamon stick for aroma and presentation. Serve immediately while cold.