If using, run a little maple syrup around the rim of your serving glass. Dip the rim into the crushed cinnamon sugar so it adheres. Set the glass aside to let the rim set while you prepare the shake.

Make the Churro Protein Shake

Add liquids to the blender first: pour 1 cup milk into the blender, then add 1 tablespoon maple syrup and 1 teaspoon vanilla extract. Adding liquids first helps powder blend smoothly.

Add the dry proteins and flavorings: scoop in 1 scoop grass-fed beef protein powder and 1 scoop collagen peptides. Then add 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon and a pinch of fine sea salt.

Optional creaminess: add 2 tablespoons plain Greek yogurt if you want a thicker, creamier texture and a touch more tang reminiscent of churro batter.

Add 4 ice cubes (adjust to desired thickness) and secure the lid.

Blend on high for 30–60 seconds until completely smooth and frothy. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds to fully incorporate the cocoa and collagen.

Finish & Serve

Taste and adjust: sample the shake. If you prefer sweeter, add up to 1 teaspoon maple syrup and pulse briefly. If it’s too thick, add 1–2 tablespoons milk and re-blend for 5–10 seconds.

Drizzle and garnish: (optional) drizzle 1 teaspoon melted dark chocolate over the top of the shake. Pour the shake into the prepared cinnamon-sugar rimmed glass.

Final touch: sprinkle a very light dusting of ground cinnamon on top. Serve immediately with a straw.