Creamy Protein Milkshake Recipe
A thick, frosty, and decadent protein milkshake that tastes like a treat but is packed with nutrition. Ready in 5 minutes using a special blending technique.
Equipment
- Blender
Ingredients
The Base
- 1 cup unsweetened almond milk (or oat milk) use less for thicker shake
- 1 scoop Whey Isolate Protein Powder Vanilla or Chocolate
Thickeners & Flavor
- 1 medium frozen banana or 1 cup frozen zucchini/cauliflower for low carb
- 0.25 tsp xanthan gum optional for thickness
- 1 tbsp cocoa powder optional for extra chocolate
- 1 tbsp nut butter optional
- 1 pinch sea salt
Instructions
- Phase 1: The Liquid Foundation. Pour your liquid (almond milk or oat milk) into the blender canister first. This creates a vortex that pulls ingredients down.
- Phase 2: Emulsification. Add the protein powder, cocoa powder (if using), and xanthan gum directly on top of the liquid. Pulse for 5-10 seconds to dissolve the powder and prevent clumping.
- Phase 3: The Thickening. Add the frozen banana (or zucchini) and ice cubes. If using nut butter, add it now.
- Phase 4: The Blend. Start on low speed, then increase to high. Blend for 45-60 seconds until the sound changes to a smooth hum and you see a folding motion at the top. Serve immediately in a chilled glass.
Notes
Chef's Tips:
* Frozen Cubes: Freeze almond milk or coffee in ice trays instead of water to prevent dilution.
* Watch the Heat: Do not blend longer than 90 seconds or the friction will warm the shake.
* Glassware: Serve in a frozen mug to maintain thickness.
* Frozen Cubes: Freeze almond milk or coffee in ice trays instead of water to prevent dilution.
* Watch the Heat: Do not blend longer than 90 seconds or the friction will warm the shake.
* Glassware: Serve in a frozen mug to maintain thickness.