Chocolate. Coffee. Vegan Protein. Need I say more?!
I’ve been toying around with variations in protein recipes, due to the need to up my protein intake with the amount of running I’ve been going through and will be going through since we are in marathon training.
I know that mixing hot liquids into [quality] protein powders will kill the enzymes and be less digestible, but my love of mochas needed to be satisfied at home (especially on those early morning runs in which coffee is needed after).
I received a sample of the Sun Warrior’s Warrior Blend Chocolate protein powder after falling in love with their vanilla flavor, and KNEW this is what my gluten-free, dairy-free, soy-free belly has been NEEDING! Holy YUM!
So here’s what I do:
- 1 cup coffee beans, coarsely ground
- 4 cups water
- Add the grounds and the water to a 40-ounce or larger jar or pitcher with airtight lid. Stir. Put the lid on and put the jar/pitcher somewhere out of the way on your kitchen counter, out of direct sunlight.
- Let it sit for at least 6 hours, up to 12.
- Pour it into a French press and gently push down the plunger. Pour out the iced coffee concentrate.
Add 1/2 cup of water to each 1/2 cup of the concentrate. When you want the mocha, though, add 1/2-1 cup of ice to a blender, 1/2 cup water, 1/2 cup of coffee concentrate, and 1 scoop chocolate protein powder. Blend until desired consistency.
When I know I’m going to gone for the day, I’ll bring a scoop of the protein powder with me in a shaker cup and add an iced Americano to it.
Let me know if you try this, or have a similar recipe you think I should try!