Affogato Protein Shake

• 120 g Strong coffee or espresso, cooled (½ cup)
• 150 g Skim milk (⅔ cup)
• 30 g Vanilla whey protein (1.1 oz (about 1 scoop))
• 80 g Nonfat Greek yogurt (⅓ cup)
• 50 g raw Frozen banana (1.8 oz raw)
• 2 g Vanilla extract (½ tsp)
• 100 g Ice cubes (about ½ cup)

You'll need: Blender, Tall glass.

Method

1. Cool the coffee

   Brew the coffee strong. Pour it into a pitcher and stir for a minute, or leave it a few minutes, until it's no longer hot.

   Hot coffee melts the ice and makes the shake thin. Make it ahead and keep it in the fridge.

2. Blend

   Put the milk, whey, yogurt, banana, vanilla and ice in the blender, then pour the coffee in on top. Blend for 40–60 seconds, until smooth and frothy.

   Liquid goes in first so the blades spin freely. Powder at the bottom clumps.

3. Pour and serve

   Pour into a tall glass and drink straight away.

   Drink it right away. It separates if it sits.

Swaps

• Vanilla whey protein → Vanilla pea proteinA plant protein. A little thicker and earthier; the milk and yogurt still contain dairy.
• Greek yogurt → Extra skim milkThinner but still creamy. Add a few more ice cubes.