How to make an iced protein latte at home

A good iced protein latte is mostly about order of operations. Get that right and the texture takes care of itself.

Start with cold liquid, not ice

Add your milk or water to the mixer first, then the powder. Powder on top of liquid disperses; liquid poured onto powder packs it into the bottom and leaves you chasing clumps.

Ice goes in the glass, not the mixer. Blending over ice waters the drink down and dulls the coffee flavour.

The ratio

Start with about 250 ml (8 oz) of liquid per serving and adjust from there. Less liquid gives you something closer to an iced latte at a café; more makes it lighter and easier to drink through a long morning.

Mix, then pour

Press once and let the vortex do the work. When the liquid looks even and slightly foamy on top, it's ready. Pour it over a full glass of ice.

Things worth trying

• Oat milk gives the creamiest result and holds its texture longest over ice.
• Half water, half milk keeps it lighter without losing body.
• A pinch of salt sharpens the coffee flavour, the same way it does in cooking.
• Blend it with frozen banana for something closer to a frappé.

If it separates

Some separation after ten or fifteen minutes is normal with any protein drink. Give it a quick stir, or mix a smaller batch and drink it fresher.