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Drink recipe · from the recipe book

Maple Pecan Coffee Protein Shake

A frosty, creamy coffee shake with toasty pecan richness, frozen banana body and a gentle maple-nutmeg sweetness.

Maple Pecan Coffee Protein Shake

Ingredients

  • 1⅓ cups (320 ml)360 gAlmond milk, unsweetenedchilled
  • ⅔ cup (160 ml)160 gBrewed coffeebrewed strong and chilled
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 scoops40 gWhey protein powdervanilla or unflavored
  • 1 medium118 gBananasliced and frozen
  • ¼ cup chopped30 gPecanschopped, divided
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ¼ tsp0.5 gGround nutmeg

Steps

  1. Brew the coffee ahead and chill it in the fridge; slice the banana and freeze it until firm.
  2. Roughly chop the pecans and set aside one-sixth of them for garnish.
  3. Pour the almond milk and the chilled coffee into the blender.
  4. Add the whey protein powder to the blender and pulse a few times to mix it into the liquid.
  5. Add the Greek yogurt, frozen banana, the remaining five-sixths of the pecans, the maple syrup, the vanilla and the nutmeg.
  6. Blend on high for 45 to 60 seconds until completely smooth and frothy.
  7. Pour into two glasses over ice and sprinkle the reserved pecans on top. Serve right away.

Check labels: Gluten-free when you buy whey protein powder labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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