Protein Latte Recipe

Brew espresso

Prepare 1 shot of strong espresso. If you don't have espresso, dissolve 1 to 2 teaspoons instant espresso in 30 ml hot water to make a concentrated coffee. Pour the espresso into a heatproof container or the cup you will use.

Mix protein

In a separate small bowl or shaker, add 1 scoop protein powder and 2 tablespoons (about 30 ml) of the milk. Whisk or shake vigorously to form a smooth slurry with no lumps. This step prevents clumping when combined with the remaining liquid.

Combine with milk

Warm the remaining milk (about 7 fl oz / ~200 ml) gently on the stove over low heat or microwave until hot but not boiling (around 60–65°C / 140–150°F). If making an iced latte, keep milk cold and skip warming. Pour the hot milk slowly into the protein slurry while whisking or shaking to combine smoothly, then pour that mixture into the cup containing the espresso.

Add 1 teaspoon sweetener and 1 teaspoon vanilla extract (if using) to the combined espresso and milk mixture. Stir or gently shake until fully incorporated. Taste and adjust sweetness to preference (add up to 1 more tsp if desired).

If you like, sprinkle a pinch (about 1/8 to 1/4 tsp) of ground cinnamon on top for aroma and garnish.

For an iced version: fill a glass with 4 ice cubes. Prepare the protein-milk-espresso as above but keep milk cold; pour mixture over ice and stir to chill. If using a blender or shaker, combine cold milk, protein slurry, espresso, sweetener, and ice and blend/shake to chill and froth.

For extra creaminess or calories, add 1 tsp MCT or coconut oil to the warm milk before combining with the protein slurry; whisk vigorously or use an immersion blender to emulsify. For a mocha twist, whisk 1 tsp cocoa powder into the protein slurry before adding milk (you may want an extra splash of liquid to dissolve cocoa).

Serve immediately while hot (or chilled for iced). Optionally dust with a little extra cinnamon or cocoa. Stir before drinking to ensure any settling protein is re-incorporated.