Starbucks Protein Lattes
This recipe outlines how to make homemade protein milk and protein cold foam so you can craft Starbucks protein lattes at home. The recipe makes enough for two grande iced latte drinks.
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Makes: 2 grande iced protein drinks
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Ingredients
Protein Milk
- 3 cups 2% milk (see notes for dairy-free version)
- 7 Tbsp (~35 grams) whey protein isolate (with sunflower or soy lecithin)
Protein Cold Foam
- ¾ cup protein milk (from recipe above)
- ½ cup heavy cream
- 2 tablespoon flavored syrup of choice OR 1 teaspoon flavored powder of choice
Instructions
Protein Milk
- You have 3 options for mixing your protein milk:1) Immersion blender: Add milk and whey protein isolate to a tall pitcher or jar and use an immersion blender for about 15 seconds, until the mixture is glossy and smooth.
- 2) Countertop blender: add milk and whey protein isolate to your countertop blender and blend on low-medium power for 10-15, seconds until smooth.
- 3) Mason jar: for maximum simplicity, add ¾ cup milk and 7 tablespoon powder to a large mason jar (with shaker ball or clean marbles if possible), and shake vigorously for about 60 seconds. Let rest for for 60 seconds and then shake for another 30 seconds. Add remaining 2 ¼ cup milk and shake to combine. If you're having trouble getting your powder to dissolve fully, you can heat about ½ cup of the milk to lukewarm and dissolve the powder in it before adding the rest of the cold milk.
- For best results, let protein milk rest in fridge for about 30 minutes before using. Store protein milk in mason jar or other airtight container in the fridge for up to 4 days. Be sure to shake well before using.
Protein Cold Foam
- Mix milk, cream, and syrup or powder of choice in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge. You can use this protein sweet cream in coffee as is if you want.
- Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the protein sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Notes
- You can use the non-dairy alternative of your choice in your protein milk, but you need to make sure you're purchasing an isolate powder that doesn't contain whey (which is dairy) and instead look for a soy protein isolate (or pea protein isolate) to keep milk dairy-free. Protein isolate powder won't blend quite as well as it does in dairy milk. To minimize clumps, be sure not to purchase barista blends of milk and follow this hydrating process:
- Mix together ¾ cup of the dairy alternative with your soy or pea protein isolate initially (use about a scoop of the isolate or however much equals about 25 grams of protein). Blend or whisk the mixture until smooth and then let rest for 60-90 seconds. Add the remaining 2 ¼ cups milk and blend again. Chill for 30 minutes before using.
- If your milk seems clumpy, you can pre-slurry the powder with ¼ cup warm water (95-110 degrees) before whisking it into the milk. A little pinch of sunflower lecithin can also help dispersion.
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