Vietnamese Coffee Protein Shake

• 120 g Strong brewed coffee, cooled (½ cup)
• 150 g Skim milk (⅔ cup)
• 35 g Vanilla whey protein (1.2 oz (about 1¼ scoops))
• 15 g Sweetened condensed milk (¾ tbsp)
• 80 g (a handful of cubes) Ice cubes (a handful of cubes (about 3 oz))

You'll need: Blender, Glass.

Method

1. Brew strong coffee

   Brew the coffee strong, about twice as strong as you'd normally drink it, and let it cool. A shot or two of espresso topped up with cold water works too.

   Make it the night before and keep it in the fridge. Hot coffee melts the ice and thins the shake.

2. Blend

   Pour the coffee and milk into the blender, then add the whey, condensed milk and ice. Blend for 30–45 seconds, until frothy and smooth.

   Condensed milk is what makes it taste like the real thing. A little goes a long way.

3. Pour

   Pour into a glass and drink straight away.

   Use dark roast coffee. Vietnamese coffee is traditionally strong and chocolatey.

Swaps

• Condensed milk → Maple syrup (10 g)Sweetens it with about 15 kcal less, but loses the caramel note.
• Skim milk → Unsweetened soy milkDairy-free if you also swap the whey and condensed milk.