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Creamy Iced Protein Coffee recipe with Chocolate Collagen and Oat Milk for a Perfect Energy Boost

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A nourishing, protein-packed iced coffee with chocolate collagen and oat milk that delivers a creamy, chocolatey caffeine kick perfect for busy mornings or afternoon slumps.

Ingredients

Scale
  • 1 cup (8 fl oz) strong, cooled brewed coffee (medium roast preferred)
  • 1 scoop (about 15 grams) chocolate collagen powder (e.g., Vital Proteins Chocolate Collagen Peptides)
  • 1 cup (8 fl oz) oat milk, unsweetened or lightly sweetened (e.g., Oatly Barista Edition)
  • 1 cup ice cubes (about 8–10 cubes)
  • 1–2 teaspoons maple syrup, honey, or preferred sugar substitute (optional)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Brew 1 cup (8 fl oz) of strong coffee and let it cool to room temperature or chill in the fridge for 10-15 minutes.
  2. Pour the cooled coffee and 1 scoop of chocolate collagen powder into a blender. Blend on medium speed for about 20 seconds until well combined and frothy. If no blender, whisk vigorously until dissolved.
  3. Add 1 cup (8 fl oz) oat milk to the coffee mixture and blend again for 10 seconds to combine.
  4. Add 1-2 teaspoons sweetener and ½ teaspoon vanilla extract if using, then blend briefly to mix.
  5. Add 1 cup ice cubes and pulse blender 3-4 times for lightly crushed ice texture or blend fully for smoothie-like thickness. Adjust ice quantity as preferred.
  6. Pour into a glass and serve immediately. Optionally, sprinkle cocoa powder or cinnamon on top.

Notes

Use freshly brewed coffee cooled down to avoid diluting ice too fast. Blend to emulsify for smooth texture. Adjust sweetness last to taste. Avoid overblending after adding ice to prevent separation. Can substitute oat milk with almond, cashew, coconut, or dairy milk. For vegan option, use plant-based collagen or skip collagen.

Nutrition

Keywords: iced coffee, protein coffee, chocolate collagen, oat milk, energy boost, creamy iced coffee, healthy coffee, protein drink

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