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High Protein Coffee Creamer Recipe - Smooth, Creamy, and Satisfying

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein base: 1 cup unsweetened milk of choice (2% or whole dairy milk, or almond, oat, or soy milk)
  • Greek yogurt or silken tofu: 1/2 cup (adds creaminess and protein)
  • Protein powder: 2–3 tablespoons vanilla or unflavored (whey isolate for ultra-smooth; pea or soy for dairy-free)
  • Sweetener: 1–2 tablespoons maple syrup, honey, or 1–2 teaspoons zero-calorie sweetener
  • Flavor: 1–2 teaspoons vanilla extract
  • Optional boosters: pinch of salt, 1–2 teaspoons cocoa powder, 1/4 teaspoon cinnamon, or 1 tablespoon MCT/coconut oil for extra body

Method
 

  1. Choose your base. Add the milk and Greek yogurt (or silken tofu) to a blender. This combo creates a thick, creamy texture without heavy cream.
  2. Add protein. Sprinkle in the protein powder. Tip: Start with 2 tablespoons; you can add a third if you prefer more protein and thickness.
  3. Sweeten and flavor. Add maple syrup or your sweetener of choice and vanilla extract. Toss in a pinch of salt to sharpen flavors.
  4. Blend until silky. Blend for 20–30 seconds, scraping the sides if needed. If using cocoa, blend an extra 10 seconds to fully dissolve.
  5. Adjust thickness. For a richer creamer, blend in 1 tablespoon MCT or coconut oil. For a lighter texture, add 2–4 tablespoons more milk and pulse.
  6. Rest and smooth. Let the creamer sit 5 minutes, then blend again for 5 seconds. This helps reduce foam and air.
  7. Bottle and chill. Pour into a clean, lidded glass jar. Refrigerate at least 2 hours before using so it thickens and flavors meld.
  8. Use. Shake well, then add 2–4 tablespoons to hot or iced coffee. Adjust to taste.