My thick and creamy chocolate protein shake recipe packs in over 30 grams of protein! It’s perfect post-workout, a healthy snack, or as a wholesome breakfast.
McDonald’s chocolate milkshakes have always been my favorite treat, even as an adult. These days, though, they’ve been replaced with a healthier, but just as delicious option: this high-protein chocolate shake.
When I developed this recipe, I wanted it to look and taste just like a McDonald’s shake- thick, creamy, and packed with chocolate flavor. After testing different protein powders and flavors, I found that the key to achieving a milkshake taste is using cocoa powder. The best part? You can use any protein powder and still curb your milkshake cravings with something more wholesome, filling, and free of the sugar crash.
Table of Contents
Chocolate protein shake recipe highlights
- Quick and easy. It’s ready in just thirty seconds.
- Customizable. Add even more protein, rolled oats, frozen fruit, etc.
- Healthy. It’s low in carbs, calories, and refined sugar-free. The 30 grams of protein doesn’t hurt, either.
Key Ingredients
Find the printable recipe with measurements below.
- Protein powder. I’ve tested countless brands (seriously… if you follow me on Instagram, you’ve seen protein cupboard in my stories) and my top picks for both flavor and nutrition are Optimum Nutrition Chocolate Supreme, Dymatize Elite Casein, and Growing Naturals Chocolate. That said, any protein powder you actually enjoy the taste of will work- you don’t want to choke down something chalky.
- Chia seeds. For protein, fiber, and healthy omega-3s. Once blended, you won’t notice the texture. If you prefer, ground flaxseeds are a good swap.
- Cocoa powder. Dark cocoa gives the richest flavor, but Dutch-processed cocoa powders (like Hershey’s and Ghirardelli) also work beautifully.
- Frozen banana. Sweetens and thickens the shake while keeping it creamy. Don’t worry- you won’t taste “banana”, just milkshake vibes.
- Milk. I used unsweetened vanilla almond milk, but you can use any dairy or non-dairy milk.
- Ice. Keeps the shake thick and frosty
- Chocolate chips (optional). A fun garnish if you want to make it feel more indulgent.
★★★★★ REVIEW
“This is my new go-to protein shake recipe. I actually enjoy making them now!!” – Randi
Tested tips and tricks
- Taste as you go. I always take a quick sip before pouring it out of the blender. Sometimes I’ll add more cocoa for richness or a splash of maple syrup if the protein powder is unsweetened.
- Double the protein. I do this if I’m enjoying this after a workout. My base recipe works with up to one full cup of protein powder without affecting the overall texture.
- Freeze the banana. I tested this shake with fresh vs frozen banana, and frozen was the clear winner. It makes the shake creamier and keeps it ice cold without needing extra ice.
- Blender 101. For the thickest shake, I start the blender on low, then gradually increase to high. Let it run for 10 seconds, then bring it back down to low. This creates that smooth, milkshake-like texture.
How I make this shake more filling
- Healthy fats. When I want this shake to keep me full for hours, I’ll add some healthy fats. My go-to is almond butter, but peanut butter or even frozen avocado work really well. They also make the shake extra creamy.
- Boost the superfoods. For an even more nutrient-rich shake, I sometimes blend in oats, Greek yogurt, or hemp seeds. These add fiber and protein, which makes the shake feel more like a full meal.
Frequently asked questions
Yes, if you don’t want to use a banana, I’ve tested this particular shake with frozen avocado or an extra handful of ice with a splash of milk. Both still gave a creamy and thick shake without altering the chocolate taste.
When I tested this with different add-ins, I found a few tricks that really boosted the milkshake factor. For a true chocolate milkshake with protein, try my healthy milkshake recipe and blend in 1/2 cup of protein powder. Otherwise, adding a spoonful of nut butter makes it richer, a drizzle of chocolate syrup amps up the indulgence, and topping it with whipped cream makes it feel like a dessert.
Chocolate protein shakes are best fresh, but you can refrigerate them for up to 24 hours. Just give it a good mix or shake before drinking.
While I have a background in nutrition (college minor), everyone’s needs are different. For personalized advice, it’s best to check with a qualified nutritionist or healthcare professional.
More protein shake recipes to try
Place the frozen banana, almond milk, protein powder, chia seeds, cocoa powder, and ice in a blender and blend until smooth.
Pour the mixture into a glass and enjoy immediately.
- Protein powder: Any protein powder works, as long as you enjoy the taste of it.
- Cocoa powder: Dark cocoa provides a darker, richer flavor.
- Double the protein: For 60 grams of protein, use one full cup of protein powder.
- Sweetness: For a sweeter protein shake, add a teaspoon of maple syrup or honey.
- Meal prep hack: Prep the shakes and place in an ice cube tray, then store the cubes in a freezer-safe bag for up to 6 months. To re-blend, add the cubes with a splash of milk to a blender and blend until smooth.
Serving: 1servingCalories: 197kcalCarbohydrates: 27gProtein: 30gFat: 4gSodium: 211mgPotassium: 535mgFiber: 6gSugar: 14gVitamin A: 139IUVitamin C: 9mgCalcium: 278mgIron: 3mgNET CARBS: 21g
Source link
