Protein Hot Chocolate Recipe (2024)

FAQs

Can I use protein powder as cocoa powder? ›

However, the additional protein can affect the texture of your baked goods. You can achieve the perfect taste and texture by experimenting with the quantities of protein powder as a cocoa powder replacement. Use a 1:1 ratio for this substitution.

For chocolate protein powder, toss in 2 tablespoons cocoa (or cacao, or carob) powder. For vanilla, use the scrapings of ¼ of a vanilla bean or ½ teaspoon vanilla powder. For coffee, 1 tablespoon instant espresso powder.

Before making your warm protein shake, be aware that you should not put hot or boiling water directly into a blender or protein shaker bottle as the pressure will build up and cause the lid to fly off. Instead, add all other ingredients first and mix the hot water in at the end.

Pour Chocolate Protein Shake and sugar free chocolate syrup or topping into a large microwave safe mug and microwave on high for approximately 45 seconds. Note, do not bring to a boil.

A good protein powder is designed to taste great with either milk or water, so you needn't worry about losing flavour with your water-based shake.

That means that too much of it also means a dry-baked good. So to avoid your baked goods from coming out dry, either reduce the amount of flour (by the same amount of cocoa) or increase the amount of liquid in your formula, about 1/4-1/3 cup of liquids per 1/2 cup of powder. It is bitter and unsweetened.

I'm sure you've run into this idea before. We're here to provide the answers to this myths… The answer to the question of “does heating or cooking protein powder 'damage' it?” is: NO. The protein doesn't get 'damaged'; our bodies absorbs the exact same amino acids from the protein whether we cook it or not.

When whey protein gets hotter than 160°F (71°C), it starts to break down. If you put it under direct, prolonged heat, it can make the amino acids harder for your body to digest and use.

Essentially, then, heating up your protein shake before you drink it will not spoil it, but incorrectly storing your protein can. As I've mentioned in a previous article, prolonged exposure to higher temperatures might well cause your protein powder to spoil or lose some of its potency.

Does protein powder dissolve in hot milk? ›

If you add protein powder directly to hot liquid, it might not dissolve evenly and easily. This can lead to clumps. It is important to thoroughly mix and stir the ingredients when adding protein powder to hot milk. This will minimize any clumping or texture problems.

Depending on the type of protein powder, it can thicken or get a bit clumpy if you add it to hot coffee. Instead, mix the protein powder with a little bit of warm water first. Then add your hot coffee to your mixture. A milk frother can help dissolve the powder more quickly.

How to make a Chocolate Protein Shake: Blend: Add protein powder, cocoa powder, almond milk, banana, and ice, to a blender and blend until smooth. Add Toppings: Pour into cup and use a spoon to stir in peanut butter powder.

Cocoa powder is a store cupboard essential, and it stays fresh for years. It's also extremely versatile. So, if you're wondering whether you can replace chocolate with cocoa powder in your recipe, the short answer is yes, cocoa powder can be used as a substitute for chocolate.

I like using chocolate protein powder in coffee because the flavors work so nicely together. And since I prefer a hot coffee, especially in the mornings, I add protein powder in hot coffee, along with other ingredients and it comes out perfect. Like a fancy mocha latte.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

Baked goods

And why not try adding whey protein next time you bake bread. White flour is quite low in protein, and by adding whey powder, you add that extra nutritional dimension of protein and increase its nutritional value.