Thai Iced Tea Protein Shake

• 150 g (about 2 tea bags steeped in a mug of hot water) Strong black tea (⅔ cup (about 2 tea bags steeped in a mug of hot water))
• 0.5 g Ground cardamom (¼ tsp)
• 0.5 g Ground cinnamon (¼ tsp)
• 12 g Honey (½ tbsp)
• 220 g Skim milk (1 cup)
• 35 g Vanilla whey protein (1.2 oz (about 1¼ scoops))
• 100 g (a big handful) Ice cubes (a big handful (about 3.5 oz))

You'll need: Kettle, Mug, Blender, Tall glass, Spoon.

Method

1. Brew the tea strong

   Put 2 black tea bags in a mug and pour over boiling water from the kettle, about 150 g (⅔ cup). Add the cardamom and cinnamon, and steep for 5 minutes. Lift out the bags, squeezing them against the spoon, and stir in the honey while the tea is hot.

   Make it stronger than you would for drinking. The milk and ice will water it down.

2. Blend with the milk and whey

   Pour the milk into the blender first, then add the ice and the whey. Pour in the tea and blend for 20–30 seconds, until smooth and frothy.

   Put the ice in before the tea. It cools the tea a little, and hot tea on its own can make whey go lumpy.

3. Pour and drink

   Pour it into a tall glass. If you like it layered, pour the shake over a few extra ice cubes and let it settle for a moment.

   Drink it within 10–15 minutes. As the ice melts it gets thinner.

Swaps

• Skim milk → Unsweetened soy milkDairy-free milk base. The whey still contains dairy, so use a vegan protein powder too if you need dairy-free.
• Honey → Maple syrupSame sweetness, and it keeps the shake vegan if you also swap the whey.