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Drink recipe · from the recipe book

Mexican Chocolate Cinnamon Protein Shake

A thick, frosty chocolate shake warmed with cinnamon and a hint of almond, creamy from frozen banana and cottage cheese.

Mexican Chocolate Cinnamon Protein Shake

Ingredients

  • 1½ cups (350 ml)360 gSkim milkcold
  • ⅔ cup150 gCottage cheese, 2%
  • 1½ medium180 gBananasliced and frozen
  • 1½ scoops30 gWhey protein powderchocolate or unflavored
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1 tbsp20 gAlmond butter, no salt added
  • 1 date24 gMedjool dates, pittedchopped
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp2 gVanilla extract

Steps

  1. Slice the banana and freeze it until firm, or use banana already sliced and frozen; chop the dates.
  2. Pour the skim milk into the blender, then add the cottage cheese, dates, almond butter and vanilla.
  3. Spoon the unsweetened cocoa powder, the whey protein powder and the cinnamon on top of the liquid in the blender.
  4. Blend on high for about 30 seconds until the dates, cottage cheese, cocoa powder and whey protein powder are completely smooth.
  5. Add the frozen banana and blend until thick and frosty, about 45 seconds, scraping down the sides once if needed.
  6. Divide the shake evenly between two glasses, pouring over ice if you like, and serve cold 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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