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The Satiety Shaker: Protein Coffee

A creamy, frothy protein coffee that blends smoothly without clumps, keeps you full with real food ingredients, and avoids the gritty texture most recipes suffer from.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1
Course: Beverage
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup freshly brewed hot coffee about 240 ml
  • 1 scoop unflavored or vanilla protein powder whey or plant-based, 25-30g protein
  • 1 tablespoon unsalted butter or ghee optional, for creaminess
  • 1/2 cup unsweetened almond milk or milk of choice
  • Pinch of sea salt

Equipment

  • Blender
  • Small saucepan or kettle
  • mug
  • spoon

Method
 

  1. Brew 1 cup of hot coffee using your preferred method. I use a pour-over with a medium-fine grind, water just off the boil (around 200°F/93°C).
  2. While the coffee brews, add the protein powder, butter (if using), almond milk, and sea salt to a blender.
  3. Pour the hot coffee into the blender. Secure the lid tightly, and hold it down with a towel — hot liquid expands.
  4. Blend on low for 10 seconds, then high for 15-20 seconds until frothy and smooth. No clumps.
  5. Pour into a mug. The foam will settle into a creamy top layer. Drink within 15 minutes for best texture.

Notes

For a cold version: brew double-strength coffee, let it cool, then blend with ice and protein powder. The butter helps emulsify but can be skipped for a lighter drink. If using plant protein, add a teaspoon of coconut oil to improve texture. Protein clumps happen when the coffee is too hot — let it cool for 30 seconds before blending if you see curdling.