Ingredients
Equipment
Method
- Prepare Your Coffee Base: Start with strong, cold coffee. If you're using hot coffee, let it cool completely or add extra ice to prevent the protein powder from clumping. Cold brew works exceptionally well for this recipe because of its smooth, less acidic flavour profile.
- Add Liquid Ingredients: Pour the cold coffee and almond milk into your blender. The liquid base should be cold to prevent the protein from denaturing and creating an unpleasant texture.
- Incorporate the Protein: Add your protein powder to the liquid mixture. Vanilla protein powder works beautifully with coffee, but chocolate or unflavored varieties work equally well. The key is adding it to liquid first, not dry ingredients.
- Build Flavour and Texture: Add the frozen banana, almond butter, and any optional ingredients. The banana provides natural sweetness and creates that thick, milkshake-like consistency that makes this drink so satisfying.
- Blend to Perfection: Blend on high speed for 60-90 seconds until completely smooth and frothy. The mixture should be creamy with no visible protein powder chunks or banana pieces.
Notes
Temperature Matters: Always use cold coffee to prevent protein powder from clumping. If you only have hot coffee, let it cool or add extra ice.
Texture Secrets: Frozen banana is crucial for achieving that thick, creamy texture. Fresh banana will work but won't provide the same richness.
Protein Powder Selection: Choose a high-quality protein powder that blends well. Some cheaper options tend to be grittier and don't incorporate as smoothly.
Make-Ahead Magic: Prepare cold brew coffee in batches and store it in the refrigerator for up to a week. This makes morning preparation even faster.