I’ve been overly caffeinated this week, trying to figure out how to squeeze more protein into a latte— without it tasting terrible. This means I’ve been testing multiple lattes per day, trying to achieve a delicious flavor with the highest protein content possible.
Since Starbucks recently released its own protein latte, I’ve been using those nutrition facts as my guide. (According to their website, a grande size packs up to 27 grams of protein.)
I think I finally figured out a ratio of ingredients that works well, and best of all, this latte won’t cost you $6+ per serving.
Protein Latte Ingredients
- Espresso. I originally tested this recipe with black coffee, but I do prefer the flavor when you use espresso shots. You can also buy cold brew concentrate from the store, which will work here, too.
- Milk. Any milk will work for a latte, but choose one with more protein to reach the macronutrients you want. Unsweetened soy milk and regular cow’s milk both have 8 grams of protein per cup.
- Protein Powder. This is the biggest variable in any high-protein recipe. I tested this with plant-based protein powder, collagen peptides, and whey protein. (Whey is what Starbucks uses in their protein drink.) After tasting all three versions, the collagen peptides have the best flavor for maximum protein. But, I’ll discuss this more below.
- Sweetener. You can use maple syrup or pitted Medjool dates for sweetness. I prefer the dates because they add up to 4 grams of fiber to your drink, plus a caramel-like flavor. However, if you don’t have a powerful blender, you can use maple syrup as an alternative.
- Vanilla Extract. This is added for a vanilla latte flavor.
How to Make a Protein Latte at Home
Step 1:
Pour a double shot of espresso into a serving glass, or use a half cup of strongly brewed coffee, instead. It’s best if you start with a liquid that is hot, because collagen peptides dissolve better in warm liquid. (They may clump if you add them to cold liquid.)
Add the scoop of collagen peptides to the espresso and whisk until the collagen has dissolved. You may see a little bit of froth develop on top.
Step 2:
To make a date-sweetened latte, add the milk, vanilla extract, and dates to the blender. Secure the lid and blend until the dates are pulverized. If you’re not using dates as the sweetener, you can shake the milk, vanilla, and maple syrup together in a mason jar with a lid instead.
For a hot latte, warm the milk before you blend it.
Note: The reason I recommend mixing the milk and sweetener separately, is because protein powder has a tendency to froth (a lot!) and can clump when mixed with a cold liquid. If you mix these ingredients all together at once, you might be surprised that half your glass is foam when you’re done, rather than a sippable latte.
Step 3:
Pour the flavored milk into the glass with the espresso and collagen peptides. Stir gently, then add ice for an iced latte. Enjoy it right away for the best flavor!
If you notice your drink start to separate, just stir with your straw before sipping again.
- 2 ounces brewed espresso (or strong coffee; see notes)
- 3 tablespoons collagen peptides
- 1 cup milk of choice
- 2 Medjool dates , pitted (or maple syrup to taste)
- 1 teaspoon vanilla extract
-
In a 16-oz or larger glass, add the warm espresso and collagen peptides. Whisk well until the collagen has dissolved completely. You may see some foam start to develop on top of the coffee.
-
To prepare the flavored milk, add it to a high-speed blender with the pitted dates and vanilla extract. Secure the lid and blend until the dates are pulverized, with no visible chunks, about 60 seconds. (Note: Do not blend the protein powder with the milk. It may clump with the cold liquid, and will create so much whipped froth that your drink will be mostly foam when you’re done.)
-
To complete the latte, pour the blended milk over the espresso mixture. Stir gently, then add ice for an iced latte. (For a warm latte, simply warm the milk before blending in step 2.) Enjoy right away!
Sweetener Note: Dates are sweeter than maple syrup, so if you sweeten this drink with 4 teaspoons of maple syrup, the drink would have closer to 16 grams of sugar, which is less than the Starbucks grande drink. Or, you can use whatever sweetener you like to taste. The sweetener does help hide the protein flavor.
Milk Note: Use soy milk or cow’s milk for 8 grams of protein per cup. If you use a different variety of milk, the protein content may be lower. This recipe is dairy-free when you use soy milk and collagen peptides. (Whey protein contains milk.)
Coffee Note: I prefer the flavor of this latte with espresso. (See my espresso machine review if you’re shopping for one at home.) You can replace the espresso with a 1/2 cup of strongly brewed black coffee if you prefer. I also tested this with cold brew concentrate, but the protein powder dissolves better in a warm liquid, so just keep that in mind.
Calories: 289kcal | Carbohydrates: 41g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 632mg | Fiber: 4g | Sugar: 30g | Vitamin A: 575IU | Calcium: 332mg | Iron: 2mg
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
