Cookies and Cream Protein Shake

• 250 g Skim milk (1 cups)
• 30 g Vanilla whey protein (1.1 oz (about 1 scoop))
• 60 g Nonfat Greek yogurt (¼ cup)
• 2 g Vanilla extract (½ tsp)
• 25 g Chocolate sandwich cookies (0.9 oz)
• 100 g Ice cubes (½ cup)

You'll need: Blender, Tall glass, Bowl.

Method

1. Break up the cookies

   Break the cookies into small pieces. Set aside a small spoonful of the crumbs for the top.

   Break them up first. Whole cookies can jam the blender blades.

2. Blend

   Pour the milk into the blender first, then add the whey, yogurt, vanilla, cookie pieces and ice cubes. Blend for 30–45 seconds, until smooth and thick.

   Liquid goes in first. That keeps the powder from caking on the bottom.

3. Top and drink

   Pour into a tall glass and sprinkle the saved cookie crumbs on top. Drink it straight away.

   Drink it right away. It's thickest and coldest in the first few minutes.

Swaps

• Vanilla whey protein → Casein proteinEven thicker. Add a splash more milk.
• Skim milk → Unsweetened soy milkA dairy-free milk, so the shake is a little thinner. The whey, yogurt and cookies still contain dairy.