I love hot cocoa. I have a beautiful vegan version here if you don’t consume dairy and a pumpkin spiced version here if you want something more fall-themed!
Now, since the new year has begun, I need to start getting fit again. I’ve packed on a few because all I did during December was eat, lol.
This is a beautiful hot chocolate to make if you’re craving something sweet but want to hit your protein requrements!
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Always add protein powder off the heat to prevent curdling or a grainy texture.
- Use a small whisk or milk frother for the smoothest, café-style finish.
- A pinch of salt makes the chocolate flavor taste richer and deeper.
- Whole milk gives the creamiest result, but almond milk keeps it lighter.
- Let the cocoa powder bloom in hot milk before adding protein for better flavor.
- I use a handheld milk frother, chocolate protein powder, unsweetened cocoa powder, and heat-safe ceramic mugs.
Let’s get to the recipe!
Protein Hot Chocolate (30G Protein)
Course: BreakfastDifficulty: Easy1
servings2
minutes5
minutes7
minutesIngredients
1 cup dairy milk (or high-protein soy milk if tolerated)
1.5 scoops of chocolate protein powder with no added sugar (about 20–23 g protein per scoop)
1 tablespoon unsweetened cocoa powder
10–15 g dark chocolate, finely chopped
1/2 teaspoon vanilla extract
pinch of sea salt
optional whipped cream or milk foam for topping
1/2 teaspoon vanilla extract
pinch of sea salt
optional whipped cream or milk foam for topping
- protein breakdown (approximate)
1.5 scoops protein powder: 30–34 g protein
1 cup dairy milk: 8 g protein
total: about 32–42 g protein (you can slightly reduce milk if you want to stay closer to 35 g)
Directions
- Warm the milk gently in a small saucepan over low to medium heat, stirring occasionally until hot but not boiling, keeping the temperature moderate so the protein blends smoothly.
- Lower the heat and whisk in the cocoa powder, protein powder, vanilla extract, and salt, whisking continuously until fully dissolved and thickened with no lumps.
- Add the chopped dark chocolate and stir until melted and glossy, then remove from heat immediately once everything is smooth and creamy.
- Pour into a mug and top with whipped cream or milk foam if using, letting it rest for about a minute before drinking so the flavor deepens and the texture settles.
- Don’t boil the milk if you’re using nut milk – it will not hold and break.
Variations and Substitutes:
Add a pinch of cinnamon or chili powder for a Mexican hot chocolate twist.
Use peppermint extract instead of vanilla for a winter version.
Swap maple syrup for a sugar-free sweetener if preferred.
Add a teaspoon of peanut butter for a richer, dessert-style mug.
Use vanilla protein powder and extra cocoa if that’s what you have on hand.
This high-protein hot chocolate is cozy, comforting, and genuinely satisfying + it gives me my protein requirement so yay!
Perfect for cold evenings, post-workout comfort, or anytime you want something warm and chocolatey without overthinking it.
