Mexican Chocolate Protein Shake
Cocoa, cinnamon, and a pinch of cayenne give chocolate protein the warm, slightly spicy flavor of Mexican hot chocolate.
- 5 mintime
- 1serving
- 315calories
- 34 gprotein
The cayenne is barely there. It adds a faint warmth at the back of your throat that makes the chocolate taste deeper. Start with the smaller pinch and increase it next time if you want more heat.
Ingredients
Makes 1 serving.
- 1 scoop chocolate whey protein powder (about 30 g)
- 1 cup 2% milk
- ½ medium frozen banana
- 1 tbsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- 1 pinch cayenne pepper
- ½ tsp vanilla extract
- 5 ice cubes
Method
- Add the milk, protein powder, cocoa, cinnamon, and cayenne to the blender.
- Add the frozen banana, vanilla, and ice.
- Blend until smooth, about 40 seconds.
- Taste, then add another pinch of cayenne if you want a stronger kick.
Nutrition per serving
| Calories | 315 |
|---|---|
| Protein | 34 g |
| Carbohydrates | 33 g |
| Fiber | 4 g |
| Sugar | 21 g |
| Fat | 7 g |
Estimated from standard nutrition data for each ingredient, assuming about 24 g of protein per scoop of whey or casein and 22 g for plant powders. Brands vary, so check your label. Contains: milk.
Tips
- Cinnamon clumps on the surface of cold liquid. Blending it with the liquid first, before the ice, avoids dry specks.
- Use a true pinch, the amount you can hold between two fingers. A heaping quarter teaspoon is far too much.
Swaps and variations
- Swap the cayenne for a pinch of smoked paprika for a campfire note.
- Add a few drops of almond extract for a flavor closer to a Mexican chocolate tablet.
