Unflavored Recipe

Measure and combine

Measure 4 cups filtered water into a large mixing pitcher or bowl. Sift or lightly break up powdered unflavored protein if clumped, then add 1 cup of the powder to the water.

Whisk vigorously with a balloon whisk for 30–45 seconds until most powder is incorporated and there are no large visible clumps. Alternatively, transfer water and powder to a blender or use an immersion blender for 20–30 seconds on medium speed.

While continuing to mix (whisk, blender, or immersion blender), add 2 tablespoons neutral-flavored maltodextrin and 1 tablespoon unflavored collagen peptides to improve body and mouthfeel. These are optional but recommended if you want a fuller, less watery consistency.

Add 1 teaspoon sunflower lecithin. Lecithin helps emulsify any tiny fat particles and prevents separation; blend an additional 15–30 seconds to distribute thoroughly.

Add a pinch of fine sea salt to enhance overall taste perception without adding flavor. If you prefer a touch of sweetness while keeping the product 'unflavored,' add 1 teaspoon erythritol or dextrose now and blend until dissolved.

Let the mixture sit in the refrigerator for 10–15 minutes—this allows maltodextrin and collagen to hydrate and any foam to settle. If you used no additives, chilling still helps the protein fully hydrate and reduces chalky mouthfeel.

Before serving, stir gently or give a quick 5–10 second blend to reincorporate any settled material.

Fill glasses with ice if desired. Pour the unflavored protein beverage into serving glasses. Garnish with a mint sprig only if you accept a very subtle aroma (optional).

Taste and adjust: if the drink tastes too thin, whisk or blend in an additional 1/2–1 tablespoon of maltodextrin or 1 tablespoon powdered protein per cup of water used, then chill again 5–10 minutes. If too thick, dilute with 1–2 tablespoons water per glass.

Store any leftover beverage in an airtight container in the refrigerator for up to 24–48 hours. Shake or stir before drinking; separation may occur naturally but does not affect safety.