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Creamy Iced Protein Coffee Mocha Recipe with Collagen Boost

creamy iced protein coffee mocha - featured image

A quick and easy creamy iced coffee mocha enriched with protein and collagen powder for a delicious and healthful pick-me-up.

Ingredients

Scale
  • 2 shots (about 60 ml / 2 fl oz) espresso or strong coffee, freshly brewed or cooled
  • 1 cup (240 ml / 8 fl oz) unsweetened almond milk
  • 1 scoop (approx. 30 g) chocolate protein powder (whey or plant-based, no added sugars)
  • 1 tablespoon (about 10 g) collagen peptides, unflavored
  • 12 teaspoons honey, maple syrup, or stevia (adjust to taste)
  • 1 cup (approx. 120 g / 4.2 oz) ice cubes
  • 1 teaspoon dark cocoa powder (optional, for garnish)
  • ½ teaspoon vanilla extract

Instructions

  1. Brew 2 shots (about 60 ml / 2 fl oz) of espresso or strong coffee. Let it cool slightly to avoid melting the ice too fast. (Approx. 5 minutes)
  2. In a blender or shaker bottle, add 1 scoop (30 g) chocolate protein powder and 1 tablespoon (10 g) collagen peptides.
  3. Pour in 1 cup (240 ml / 8 fl oz) unsweetened almond milk, ½ teaspoon vanilla extract, and your preferred sweetener (start with 1 teaspoon). Blend or shake vigorously until smooth and creamy. (1-2 minutes)
  4. Add about 1 cup (120 g / 4.2 oz) of ice cubes to the blender. Pour the cooled espresso over the ice and protein mixture. Pulse briefly to chill evenly without crushing the ice completely. (1 minute)
  5. Taste and adjust sweetness if desired by adding more honey or syrup and blend briefly again.
  6. Pour into your favorite glass or tumbler. Optionally, dust the top with 1 teaspoon of dark cocoa powder for garnish.

Notes

Let coffee cool before mixing to avoid clumping. Use a blender or shaker for smooth texture. Adjust sweetener to taste. Optionally garnish with cocoa powder. For a smoothie texture, add frozen banana. Can be made vegan by using plant-based protein powder and sweeteners like maple syrup.

Nutrition

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