Coffee Protein Shake
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My coffee protein shake recipe combined the refreshing coffee flavor with protein-packed ingredients. It’s creamy, thick, and packs in 24 grams of protein per serving.
Coffee and protein are two non-negotiables in my morning routine, and when I can pair the two together, even better. With the energizing boost of caffeine and the staying power of protein powder (inspired by my protein coffee), this shake has become a weekly staple in my house.
When I tested this recipe, I tried both chilled espresso and cold brew to compare the flavor. Cold brew came out on top for smoothness, but I know not everyone keeps it on hand (although if you try my homemade cold brew concentrate, you’ll never be without it again). Chilled brewed coffee works just as well. Once you blend it with protein powder, frozen banana, and ice, you get an energy-boosting protein shake that tastes like dessert.
Table of Contents
Recipe highlights
- The best of both worlds. It basically tastes like a coffee milkshake, but it’s made with wholesome ingredients.
- Packed with protein. One scoop of protein powder delivers over 24 grams of protein, making this shake the perfect pre- or post-workout treat. You can even double it.
- Ready in seconds. Throw everything in your blender and blend until smooth.
- Cheaper (and tastier) than store-bought. I recently broke up with store-bought protein shakes in favor of making them at home.
What readers are saying
★★★★★ – “So yummy and easy! I used chocolate protein powder because that’s what I had. It made a delicious, creamy, thick protein shake that I enjoyed for lunch on this hot summer day.” – Taylor
Key Ingredients
Here’s what goes into this coffee protein shake recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Protein powder. I tested various protein powders (casein, whey, vegan), and the type didn’t seem to make a difference. I do recommend a vanilla-flavored one for some added sweetness.
- Banana. Preferably, a frozen banana to keep the shake cold and creamy.
- Milk. I used unsweetened almond milk, but any dairy or non-dairy milk works.
- Chia seeds. For added protein, fiber, and healthy omega-3 fatty acids. It also thickens the shake, too.
- Cold brew coffee. Skip the store-bought stuff and use my homemade cold brew concentrate. You can also use chilled instant coffee. Don’t want the caffeine but want the flavor? Use decaffeinated coffee.
- Ice. Adding ice thickens the shake, almost similar to a frappuccino!
- Sweetener. Optional, depending on how flavorful your protein powder is. I ended up adding a little maple syrup, but you could use honey, agave, or sugar-free maple syrup.
Tested recipe variations
Here are some ways I’ve tweaked this shake to fit into my needs (and the time I enjoy it):
- Double protein. I usually keep this shake to one scoop of protein powder (about 1/4 cup), but if I’m having it post-workout, I’ll double it for an extra boost. It doesn’t affect the texture at all, so you still get a smooth, creamy shake- just with more staying power.
- Mocha coffee protein shake. Use chocolate protein powder and add a tablespoon or two of cocoa powder for a richer flavor.
- Extra coffee boost. Add 1 teaspoon of instant coffee, or replace some of the milk with a shot of espresso.
- Healthy fats for breakfast. If I’m having this shake for breakfast, I like adding some healthy fat to keep me fuller for longer. Almond butter, frozen avocado, or full-fat Greek yogurt are great options.
- Creamy elements. I sometimes add some Greek yogurt or a scoop of protein ice cream.
How to make a coffee protein shake
Step 1- Assemble. Place all the ingredients in a blender.
Step 2- Blend everything until smooth.
Step 2- Serve. Pour the mixture into a glass and enjoy!
Arman’s recipe tips
- Coffee ice cubes. This is my sneaky hack I picked up back in my college weightlifting days. Instead of using plain ice (which waters down the shake), freeze the brewed coffee or cold brew in an ice cube tray. Blend those, and you’ll get a thicker texture plus an extra coffee kick.
- Adjust the consistency. This shake is naturally thick, like a smoothie or milkshake. If you prefer it thinner, add a splash more milk until it’s the texture you like.
- Taste as you go. One of the perks of this recipe is its customization. I always give it a quick taste and adjust – sometimes I’ll add more sweetener, a pinch of cinnamon, or even extra protein if I’m making it post-workout.
Frequently asked questions
Yes, if you aren’t a fan of bananas, you can swap them out for 1/2 a cup of frozen coconut chunks, frozen cauliflower (seriously), or extra ice. I tested all three during recipe development, and while the texture is slightly less creamy, the coffee and protein powder flavors still shine.
I don’t recommend it. Hot coffee melts the ice and separates the protein powder from the milk. If you only have hot coffee on hand, let it cool completely in the fridge first. Alternatively, you can brew a shot or two of espresso and dilute it with the milk before blending.
I tested this with every mainstream protein powder blend: whey, casein, brown rice, and pea protein. It all worked well. Casein and brown rice protein gave the best milkshake-like texture. If you can, vanilla protein powder is best for added flavor and sweetness.
Yes, I sometimes make two shakes at once and keep one in the fridge overnight. When ready to enjoy, give it a good stir. For more extended storage, freeze the mixture in large ice trays and blend with some milk when ready to enjoy.
Coffee Protein Shake Recipe
Video
Ingredients
- 1/2 medium banana frozen
- 1/4 cup unsweetened almond milk
- 1/4 cup vanilla protein powder any protein powder works
- 1 teaspoon chia seeds
- 1/4 cup cold brewed coffee * See notes
- 8 ice cubes
Instructions
- Add the frozen banana, almond milk, protein powder, chia seeds, cold coffee, and ice in a blender. Blend until smooth.
- Pour into a glass or shaker bottle and enjoy immediately.
Notes
- Coffee: Instant coffee that has been chilled or made up coffee from a cold brew concentrate. You can also use one shot of espresso (30 ml) mixed with two tablespoons of iced water.
- Double protein: Use 1/2 cup protein powder for 48 grams of protein per serve.
- Sweetness: For a sweeter protein shake, add a teaspoon of maple syrup or honey.
- Banana sub: Either 1/2 cup frozen coconut chunks or frozen cauliflower.
- Storage: Any leftover shake can be stored in the fridge in an airtight container for 1-2 days. Stir it before serving.
- Freezing (my meal prep hack): Freeze any leftover shake in an ice cube tray, then store the cubes in a freezer-safe bag for up to 6 months. To re-blend, add the cubes with a splash of milk to a blender and blend until smooth.
Nutrition
More protein shakes
- Chocolate protein shake– This is my go-to shake when I’m craving chocolate and still want something high in protein.
- Peanut butter protein shake– Creamy and satisfying, it has the best balance of peanut butter flavor.
- Cinnamon roll protein shake– This dessert-like shake is what my partner requests the most.
- Snickers protein shake– The original candy bar inspired this healthy shake.
Sounds great. Going to make it
Please do, Connie- I make this many mornings when I’ve put breakfast off too late, and want my coffee and protein in one.
I see beans in the photo but never mentioned as an ingredient. What are they, do we need them and what kind are they ?
Hi Jim! Those are just decorative beans for the photos- no need for them whatsoever, unless you grind them to make the coffee first 🙂 (As a reference, I use Arabica beans in my machine).