Chocolate · Coffee + Cocoa · Holiday · Shakes
Peppermint Mocha Protein Shake
- Prep5 min
- Serves1
- Protein from the scoop20g
- FlavorChocolate
It's the season of peppermint everything, and this shake is our favorite way in. Cold brew, chocolate and a little peppermint, blended thick and cold, with about 20g of plant protein from the Chocolate MycoProtein. It tastes like the holiday drink at the coffee shop, without the line.
Make it for a busy December morning, after a workout, or as the afternoon pick-me-up while you wrap gifts. Top it with whipped cream and crushed candy cane and it looks the part, too.
Why you'll love it
- Coffee, chocolate and mint in one glass. The classic holiday trio.
- Five minutes, one blender. No syrups to simmer, no espresso machine required.
- Sweet, your way. MycoProtein has no added sugar, so you decide how sweet it gets.
Our pantry picks
- Cold brew: We like Chamberlain Coffee Organic Medium Roast Cold Brew Singles. Drop one in a jar of cold water the night before, and your mocha base is waiting in the fridge in the morning. Short on time? Javvy Coffee concentrate works too. Just stir it into cold water and you’re ready to blend.
- Peppermint syrup: We use Lakanto Sugar-Free Peppermint Simple Syrup. It's sweetened with monk fruit and allulose, so you get the sweetness and the mint in one pour.
- Extra chocolate: Want it richer? Blend in a tablespoon of Lakanto Sugar-Free Peppermint Drinking Chocolate for a double-chocolate, double-mint shake.
- Milk: Whole milk makes it the creamiest. Oat milk is our favorite dairy-free pick.
Tips and swaps
- No syrup? No problem. Use 1/8 teaspoon of peppermint extract and your favorite sweetener. Start small. Peppermint extract is strong.
- Make it thicker with half a frozen banana or a few extra ice cubes.
- Skip the caffeine by swapping the coffee for more milk.
- Crush candy canes fast: put them in a zip-top bag and tap with a rolling pin.
Make it your own
Want it warm? Heat and froth the milk, whisk in the MycoProtein and the coffee, and top with whipped cream and crushed candy cane for a hot peppermint mocha. Or hang a mini candy cane on the rim and call it a party. Looking for a cozier cup? Try our Protein Hot Cocoa.
Ingredients
- 2 scoops (40g) Chocolate MycoProtein
- 1/2 cup cold brew coffee (we like Chamberlain Coffee Medium Roast Cold Brew or Javvy Coffee concentrate) or 2 shots chilled espresso
- 3/4 cup milk (dairy or oat)
- 1 tbsp Lakanto Sugar-Free Peppermint Simple Syrup (or 1/8 tsp peppermint extract plus sweetener to taste)
- 1 cup ice
- 1/2 frozen banana, optional, for extra thickness
- Whipped cream, crushed candy cane and a dusting of cocoa, for topping
Steps
- Add the milk, coffee and peppermint syrup to a blender.
- Add the MycoProtein, ice and frozen banana, if using.
- Blend until smooth and thick, about 30 to 45 seconds. Taste and add a little more syrup if you like it sweeter.
- Pour into a tall glass. Top with whipped cream, crushed candy cane and a dusting of cocoa.
