Updated: Jan 28, 2020
This is delicious as an iced coffee or warmed as you see here. Because I leave my house at 4:45 a.m I am not taking time to make a coffee every a.m so I actually make a huge batch ahead and then just pour out what I want for that day when I head out to my first clients home. You can change up the flavors in this. I often do.
Sometimes I go with a coconut vanilla coffee, other times it's vanilla cinnamon. In the fall I like to do pumpkin-spiced caramel. I just go with the flow of my mood, but this recipe is my basic "go to" and it is the basis that you can then change up the flavors from in the future! If I had a chocolate protein powder I could do mint chocolate, which I'd love. But, alas the protein powder brand I love does not carry chocolate. But, that is an idea for you! 12 oz COLD coffee (this is key for it to blend well. Even if you are going to heat it later, it needs to start cold.) 8 oz unsweetened Vanilla Almond Milk (or Almond Coconut milk, depending on what I have) 1 Serving of Vanilla Protein Powder (dry) I use Tromega because it is the cleanest I can find and is tasty. It blends well. Not all powders do. 1 TBS (or more to taste) Torani Sugar-Free Caramel Syrup 1/6 of tsp (to taste) Coconut Extract
Truvia or Monk Fruit (to taste, I use 1 packet, but that is too sweet for my husband)
Blend in blender until frothy and smooth. Sprinkle with cinnamon. If I am heating it, I add a cinnamon stick.
Serve iced or warmed. Both ways are delicious.
Calories: 157 Carbs 2g Fat 5g Pro 21g Your choice in protein powder can change these numbers slightly.
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