Spiced Shortbread Cookie Protein Shake

Name: Spiced Shortbread Cookie Protein Shake
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 1 serving
Ingredients: 1 1/2 cups milk of choice, such as nut milk, low-fat cow’s milk or oat milk (see Cook’s Note); 1/2 cup finely ground spiced shortbread cookies (speculoos; about 10 cookies); 3 tablespoons vanilla protein powder (see Cook’s Note); 1/2 cup nonfat Greek yogurt (see Cook’s Note); Small pinch kosher salt

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Level: Easy

Total: 5 min
Active: 5 min

Yield: 1 serving

Spiced shortbread cookies – also known as speculoos – add texture, a spicy warm flavor and a satisfying mouth feel to this high-protein shake that has a whopping 39 grams of protein. Surprisingly, many versions of the cookies are vegan (check the label), so it’s easy to sub in pea protein powder, coconut yogurt and nut or oat milk for a fully plant-based shake.

Level: Easy

Total: 5 min
Active: 5 min

Yield: 1 serving

Ingredients

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1 1/2 cups milk of choice, such as nut milk, low-fat cow’s milk or oat milk (see Cook’s Note)

1/2 cup finely ground spiced shortbread cookies (speculoos; about 10 cookies)

3 tablespoons vanilla protein powder (see Cook’s Note)

1/2 cup nonfat Greek yogurt (see Cook’s Note)

Small pinch kosher salt

Directions

Special equipment:

a shaker bottle with a blender ball

Put the milk, cookie crumbs, protein powder, yogurt and salt in a shaker bottle with a blender ball and shake until smooth, about 1 minute.

Cook’s Note

For a plant-based shake, choose nut or oat milk and substitute coconut yogurt for the yogurt and vanilla pea protein powder for the protein powder. (The protein total will be lower and the fat content higher using coconut yogurt.) Since pea protein powder can be grainy, we recommend blending it in a high-powdered blender or personal blender for a smoother texture. To make it fully vegan, also make sure to use a vegan sweetener, such as agave, maple syrup or vegan honey and check the label of your cookies to confirm they are vegan.