honey & spice protein coffee without protein powder
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!
Servings: 1
Calories: 284kcal
Ingredients
- ¼ c egg whites or 2 pastureized eggs
- 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
Instructions
- Brew your 1 cup brewed coffee of choice.
- Blend the ¼ c egg whites 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
Storage: Because fo the eggs, I wouldn't store this. It should be enjoyed the same day it's first made.
Egg Safety 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. Peppermint Mocha: To make this with Christmas cheer, follow this recipe ¼ c egg whites ⅓ c hot milk of choice ½ c hot coffee 1 tablespoon maple syrup (add more as desired) splash of peppermint (it's strong, so add slowly!) 1 teaspoon cocoa powder Blend it all together to emulsify the eggs but be sure to crack the lid on the blender so the steam can escape!
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. Peppermint Mocha: To make this with Christmas cheer, follow this recipe ¼ c egg whites ⅓ c hot milk of choice ½ c hot coffee 1 tablespoon maple syrup (add more as desired) splash of peppermint (it's strong, so add slowly!) 1 teaspoon cocoa powder Blend it all together to emulsify the eggs but be sure to crack the lid on the blender so the steam can escape!
Nutrition
Calories: 284kcal | Carbohydrates: 38g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 331mg | Sodium: 144mg | Potassium: 316mg | Fiber: 1g | Sugar: 37g | Vitamin A: 528IU | Vitamin C: 0.5mg | Calcium: 105mg | Iron: 2mg