Iced Protein Coffee Recipe

Brew and chill

Brew 1.25 cups of strong coffee (about double-strength if using drip; or use espresso concentrate). Allow the coffee to cool to room temperature, then chill in the fridge for at least 15 minutes or use previously chilled coffee. If short on time, brew hot coffee and pour over ice to cool (this will dilute slightly).

Measure 0.25 cups of cold water and set aside to adjust strength and consistency once blended.

Combine protein and dairy

In a blender add 1 scoop vanilla protein powder, 0.5 cups milk, and 0.25 cups Greek yogurt. This combination creates a creamy texture and helps the protein powder dissolve thoroughly.

Add sweeteners and flavor

Add 1 tablespoon liquid sweetener (or preferred amount), 0.25 teaspoon vanilla extract, and 0.125 teaspoon ground cinnamon if using. This balances bitterness and adds depth of flavor.

Add chilled coffee and ice

Pour the 1.25 cups chilled coffee and 1 cup ice into the blender. Add the reserved 0.25 cups cold water only if needed to reach desired consistency (use less for thicker drink).

Blend until smooth

Blend on high for 20–30 seconds until the ice is crushed and the mixture is smooth and creamy. Stop and scrape down the sides once if protein powder is clinging. The texture should be pourable but frothy.

Taste and adjust: sample a small amount and add extra sweetener, milk, or water as desired. If too thick, add up to 2 tablespoons more water or milk and re-blend briefly.

Pour into a tall glass over a few fresh ice cubes if you want extra chill.

Top with optional lightly whipped cream and garnish with a few coffee beans or a cinnamon stick for presentation.

Serve immediately. Stir before drinking if cream separates slightly.