Chocolate Protein Shake Recipe

I blend cocoa, banana, milk, protein powder and almond butter into a thick and creamy Chocolate Protein Shake that doubles as a convenient breakfast; here I share my Creamy Protein Shakes approach.

I never thought a drink after a workout could feel like cheating, but this Chocolate Protein Shake with chocolate protein powder and banana does. It hits thick and creamy, and somehow still light enough for breakfast.

I mess around with ratios a lot, so I’ve got scratch notes full of Protein Shake Ratio experiments and Chocolate Protein Shake Ideas that actually worked. Some mornings I skip cereal, grab this, because it fills me up and doesn’t taste boring.

You’ll probably make a face the first sip, then keep going. Try it, tweak it, and tell me what surprised you.

Ingredients

• Chocolate protein powder, packs protein for muscle repair, sometimes adds sweetness and artificial flavors
• Cocoa powder gives deep chocolate flavor, adds antioxidants, low sugar but can be bitter
• Banana brings natural sweetness, carbs and potassium, makes texture creamy when frozen
• Milk or almond milk adds calcium, protein or fewer calories, thins or thickens blend
• Nut butter supplies healthy fats, extra protein, makes it rich and slightly nutty
• Greek yogurt boosts protein and creaminess, also gives tang and keeps you full
• Honey or maple syrup adds quick sugars, more calories and a cleaner sweet taste

Ingredient Quantities

• 1 scoop (about 30 g) chocolate protein powder
• 1 tbsp unsweetened cocoa powder
• 1 medium ripe banana, frozen if possible
• 1 cup (240 ml) milk, dairy or unsweetened almond milk, use whatever you got
• 1 tbsp almond butter or peanut butter
• 1/2 cup (120 g) plain Greek yogurt optional
• 1/2 cup ice or 4 to 6 ice cubes optional
• 1 tsp honey or maple syrup optional, to taste
• 1/2 tsp vanilla extract optional
• Pinch of salt

How to Make this

1. Pour 1 cup (240 ml) milk into your blender first, this helps powders blend better and stops clumps.

2. Add 1 scoop (about 30 g) chocolate protein powder and 1 tbsp unsweetened cocoa powder on top of the milk.

3. Toss in 1 medium ripe banana (frozen if you got it), 1 tbsp almond or peanut butter, and 1/2 tsp vanilla extract if using.

4. Add 1/2 cup (120 g) plain Greek yogurt and 1/2 cup ice or 4 to 6 ice cubes only if you want it thicker and colder they are optional.

5. Drizzle in 1 tsp honey or maple syrup if you want more sweet, then add a small pinch of salt.

6. Start blending on low to combine, then crank it to high and blend until super smooth and creamy, stopping to scrape the sides if needed. Pulse first if your blender struggles.

7. Taste it and tweak: add a splash more milk if it is too thick, or a few more ice cubes or a frozen banana chunk if it is too thin, add sweetener to taste.

8. Pour into a glass, garnish with a little cocoa powder, a banana slice, or a drizzle of nut butter if you feel fancy.

9. Quick hacks: frozen banana = milkshake texture, fresh banana + ice works too; use unsweetened almond milk and skip the yogurt for dairy free, and warm a spoonful of nut butter for 10 seconds to make it drizzle-able.

10. Leftovers: store in the fridge for up to 24 hours, give it a good shake or stir before drinking cause it may settle.

Equipment Needed

1. Blender (full-size or personal). Put the milk in first so powders dont clump.
2. Measuring cup (1 cup / 240 ml) and measuring spoons (tbsp, tsp).
3. Kitchen scale (optional) if you want to weigh the protein scoop to about 30 g.
4. Rubber spatula for scraping the sides while blending.
5. Knife and cutting board to slice the banana or trim frozen chunks.
6. Tall glass or to-go jar to pour the shake into, with lid if you’re taking it out.
7. Ice tray or freezer bag (for ice cubes or frozen banana chunks).
8. Small spoon for tasting and drizzling honey or nut butter.

FAQ

Chocolate Protein Shake Recipe Substitutions and Variations

Here’s some easy swaps you can use, mix and match, you’ll still get a great shake.

• Chocolate protein powder
  • Cocoa powder + 20–25 g plain protein (whey or pea) to keep the protein up
  • Chocolate Greek yogurt (use ~150 g and reduce milk a bit)
  • Silken tofu blended with 1 tbsp cocoa and a touch of sweetener for creaminess and protein
• Milk (dairy or unsweetened almond)
  • Oat milk for a creamier, slightly sweet result
  • Light coconut milk for richer texture, note it adds a coconut taste
  • Water + 1–2 tbsp milk powder if you’re out of milk
• Banana
  • 1/2 cup frozen mango or berries for a fruity twist
  • 1/2 an avocado for extra creaminess and healthy fats
  • 1/4 cup applesauce + 1 tbsp nut butter to mimic body without banana
• Almond butter or peanut butter
  • Sunflower seed butter if someone has a nut allergy
  • Greek yogurt for creaminess and extra protein
  • 1 tbsp cocoa + 1 tbsp maple syrup for a lower-fat chocolate note

Pro Tips

– Add the liquid first and start blending on low. That keeps the protein and cocoa from balling up and makes a smoother blend. If your blender is weak, pulse a few times and scrape the sides before going full speed.

– Use a frozen banana for milkshake thickness; if you only have a fresh one, toss in a few ice cubes. To tweak texture after blending, add a splash of milk to loosen or an extra frozen chunk to thicken.

– Warm the nut butter for 8 to 12 seconds in the microwave so it pours and mixes better. You can also stir a teaspoon into a little warm milk first to make it drizzle-able without clogging the blender.

– Taste and adjust at the end. A tiny pinch of salt brightens the chocolate, sweeten only if needed, and if you plan to store it up to 24 hours, give it a quick shake or re-blend before drinking to recombine any settling.