Step aside chalky protein coffee; this protein coffee without protein powder is creamy, easy to make, and delicious. It's inspired by Vietnamese and Swedish egg coffee and packed with warm spice and a touch of sweet honey. Ready in 5 minutes; you'll want to enjoy it daily!
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If you're always on the lookout for easy ways to incorporate more protein, then you probably often look to your daily drinks. Whether it's a protein matcha latte or your oat milk creamer added to coffee, you've probably tried adding protein powder only to be disappointed. Well, good news. This protein coffee will not disappoint, and it uses what you've already got in your pantry!
inspiration story
I recently attended the Minnesota State Fair (the great MN get together) and tried Swedish egg coffee for the first time. I immediately new it was a great idea for my own protein coffee! I also had a honey and spice shake espresso at the fair. That's flavor was on point!
So, I set out to develop my own protein coffee inspired by these two drinks. Upon further research, I was reminded that I also had Vietnamese egg coffee while traveling in Vietnam. This version is closer to a Vietnamese egg coffee because it includes cream, while Swedish egg coffee does not.
And if you're worried about drinking eggs (it's also common in keto drinks to do this), the process of making this is no different than making hollandaise. It's completely safe because we are emulsifying the egg with hot liquid. If you're worried, you can always use pasteurized eggs to be safe.
happy sipping!
you don't need much
- Egg: We'll use two whole eggs. As I mentioned above, if you're nervous about drinking eggs, you can use pasteurized eggs to be extra safe.
- Coffee: I used coffee concentrate to make an iced egg coffee but you can use brewed coffee or espresso too.
- Spices: This is a mixture of cinnamon, pumpkin pie spice, cardamom, and a pinch of salt.
- Honey & Vanilla: Grab any honey you like. You can use vanilla extract or vanilla bean paste.
- Milk: Use any milk you like. Plant-based or dairy is fine.
is it safe to consume raw eggs?
We aren't consuming raw eggs for this drink. What happens is as the hot liquid is slowly poured into the blender with the whipped eggs, the eggs are cooked. This is called emulsifying the eggs. It breaks down the proteins and then puts them back together, just like scrambled eggs, except for much slower. It's the same process that makes our chiptole hollandaise sauce.
If you're concerned, you can check the hot milk temperature to make sure it's above 180 degrees before adding to the eggs. And you can use pasteurized eggs.
protein coffee is quick to make
- Brew your coffee of choice.
- Blend the eggs until well mixed and slightly fluffy, about 30 seconds.
- Whisk together the spices, milk, and honey, and then heat in the microwave for 1 minute. Check if it's at least 180 degrees. If it's boiling, then it's around 212 degrees.
- Slowly pour in the hot milk mixture while blending the eggs. It should turn a consistent milky color. This means the eggs have emulsified properly.
- Combine your coffee and egg-milk mixture hot or over ice!
quick recipe video
coffee flavor ideas
Once you have the milk mixture, you can use any flavorings you like! You can even use this to make an egg matcha.
- Sweet cream
- Brown sugar latte
- Maple
- Mocha
- Sugar cookie
- Peppermint
Recipe
honey & spice protein coffee without protein powder
Ingredients
- 2 eggs (pastureized )
- 1 cup brewed coffee
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- pinch cardamom
- Pinch of salt
- 2 tablespoon honey (or maple syrup)
- 2 tablespoon milk (any milk you like)
- ½ teaspoon vanilla
Before you start!
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Instructions
- Brew your 1 cup brewed coffee of choice.
- Blend the 2 eggs until well mixed and slightly fluffy, about 30 seconds.
- Whisk together the ½ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, pinch cardamomPinch of salt, 2 tablespoon honey, 2 tablespoon milk, and ½ teaspoon vanilla, and then heat in the microwave for 1 minute. Check if it's at least 180 degrees. If it's boiling, then it's around 212 degrees.
- Slowly pour in the hot milk mixture while blending the eggs. It should turn a consistent milky color. This means the eggs have emulsified properly.
- Combine your coffee and egg-milk mixture hot or over ice!
Video
Notes
We aren't consuming raw eggs for this drink. What happens is as the hot liquid is slowly poured into the blender with the whipped eggs, the eggs are cooked. This is called emulsifying the eggs. It breaks down the proteins and then puts them back together, just like scrambled eggs, except for much slower. It's the same process that makes hollandaise. If you're concerned, you can check the hot milk temperature to make sure it's above 180 degrees before adding to the eggs. And you can use pasteurized eggs.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Nutrition
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