Grass-fed Collagen Vanilla Recipe

Measure ingredients

Gather and measure all ingredients: 2 scoops grass-fed collagen peptides, 1.5 cups unsweetened almond milk, 1/2 cup plain full-fat Greek yogurt, 1 tsp vanilla extract, 1 tbsp maple syrup or honey, 1/4 tsp ground cinnamon, a pinch of fine sea salt, ~6 ice cubes, and optional 1/2 banana and 1 tbsp chopped nuts for garnish.

Combine in blender

Add the almond milk to the blender first (this helps the blender run smoothly). Then add the Greek yogurt, collagen peptides, vanilla extract, maple syrup (or honey), ground cinnamon, and the pinch of salt. If using banana for creaminess, add it now.

Add ice and blend

Add 6 ice cubes (adjust quantity for desired thickness). Secure the lid and blend on high for 30–45 seconds, or until the mixture is fully smooth, frothy, and no collagen clumps remain. Scrape down the sides once and blend another 5–10 seconds if needed.

Taste and adjust

Taste the shake. If you prefer it sweeter, add an additional 1/2 tablespoon of maple syrup or honey and blend briefly. If it's too thick, add up to 1/4 cup more almond milk and pulse to combine. If too thin, add 2–4 more ice cubes or 1–2 tablespoons more Greek yogurt and re-blend.

Serve

Pour the shake into a glass. Sprinkle the toasted chopped walnuts or sliced almonds on top if using. Optionally dust with a tiny pinch more cinnamon. Serve immediately for best texture.

Storage

If not drinking right away, store in an airtight container in the refrigerator for up to 24 hours; separation may occur—shake or stir before drinking. Note: texture is best when fresh.