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30 Minutes or Less

Protein Coffee Recipe (15g protein!)

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protein coffee on a table with coffee and milk on the side.

I’ve done my research and discovered that most of us are not eating enough protein every day! And while I can tell myself I want to eat more protein throughout the day, it’s not always possible – and definitely not easy. So I came up with the easiest way possible to get in an extra 15 grams (at least!) of protein first thing in the morning… in my coffee! Because while I might not have time to think about or remember to eat a protein-packed meal, I always make time for my morning coffee. By adding this protein coffee recipe to my morning routine, I add anywhere from 15 grams – 30 grams of additional protein to my day. It keeps me energized, reduces caffeine-related jitters, and honestly tastes delicious too. Paired with a high-protein breakfast like my 3-ingredient protein pancakes I feel amazing knowing I’m starting my day doing and feeling my BEST!

Why You’ll Love This Protein Coffee Recipe

This protein coffee is everything you love about your morning latte, but with more staying power. The added protein helps balance blood sugar, keeps you fuller longer, and gives you that extra boost to power through workouts, busy work mornings, or school drop-offs. It’s incredibly creamy, tastes like a coffee shop treat, and takes just minutes to make – no blender required.

protein coffee on a table.

What Kind of Protein Drink or Protein Powder Should I Use?

Choose a protein drink or powder you genuinely love the taste of, because you’ll definitely taste it in your coffee. I love the Aloha protein drinks and powders, or the Remedy Organics protein drinks for added nutritional benefits. I’ll even use a scoop of unflavored collagen powder – Vital Proteins collagen has 18 grams of protein per serving, which is amazing!

Recipe Variations and Substitutions

  • Make it Dairy-Free / Vegan: Use almond milk, coconut milk, soy milk, or any dairy-free protein drink.
  • Hot or Iced: This recipe works beautifully iced – just skip warming the milk and pour over chilled coffee!
  • Mocha Protein Coffee: Add 1 teaspoon cocoa powder or use chocolate protein.
  • Sweeter Version: Add maple syrup, honey, or monk fruit sweetener if you prefer a sweeter coffee!
  • Extra Creamy: Use barista-style non-dairy milk for a creamy, frothy latte texture.
protein coffee on a table with coffee and milk on the side.
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Protein Coffee Recipe (15+ grams protein!)

Wake up to this easy protein coffee recipe that adds at least 15 grams of protein to your morning without sacrificing that rich, cozy coffee flavor you love! It’s creamy, energizing, dairy-free (if you want it to be!), and the perfect way to stay fuller longer. Whether you use a protein drink, protein powder, or collagen, this high-protein coffee is the delicious, healthy upgrade your morning routine needs!
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Servings: 1 serving

Ingredients

For the protein drink version:

  • 1 cup vanilla protein drink
  • 1 cup hot or iced coffee

For the protein powder version:

  • 1 cup milk or non-dairy milk
  • 1 scoop vanilla protein powder or collagen powder
  • 1 cup hot or iced coffee

Instructions

For the protein drink version:

  • Pour the protein drink into a milk frother and froth until it’s warm, then pour over your coffee.

For the protein powder version:

  • Add the milk and protein powder to a milk frother and froth until it’s warm, then pour over your coffee.

Notes

Nutrition info is not included for this recipe, because it greatly varies based on what kind of protein drink or protein powder you use.
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30 Minutes or Less

Healthy (& vegan!) Caramel Brulée Latte

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healthy caramel brulée latte in a mug with a spoon on the side.

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

two mugs of caramel brulée latte with milk on the side.

What You’ll Need to Make This Healthy Caramel Brulée Latte

Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!

Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.

Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.

Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!

Tips and Tricks

  • Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
  • For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
  • Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!

Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.

close-up image of a caramel brulée latte with extra caramel on top
4.34 from 3 votes

Healthy (& vegan!) Caramel Brulée Latte

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
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Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

For the caramel sauce:

  • 1/2 cup butter, I used vegan butter
  • 1/2 cup coconut sugar, or regular sugar

For the latte:

  • 1 cup milk, I used non-dairy milk
  • 2 tablespoons caramel sauce
  • 1/2 teaspoon vanilla extract
  • 1 shot espresso, or 1/4 cup strong coffee

Instructions

  • Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
  • Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.

Nutrition

Calories: 300kcal
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Desserts

Healthy (& vegan!) Pumpkin Spice Latte

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a healthy vegan pumpkin spice latte with a cinnamon stick on top.

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my pumpkin spice latte recipe is delicious, completely vegan, and refined sugar-free.

vegan pumpkin spice latte being poured into a mug

Ahh, the pumpkin spice latte. It’s perhaps the most beloved beverage of the Fall season, and for good reason! It’s deliciously sweet and spicy, and cozying up with one on a cool Fall day just feels right. People seem to really love the Starbucks version, but it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. It’s also super expensive (almost $6 for a venti), so making this healthier version at home just seems like the better option!

What You’ll Need to Make a Healthy Vegan Pumpkin Spice Latte

  • Milk: Regular milk works fine, but I used almond milk. Check out the section below for alternative dairy options.
  • Pumpkin Puree: Sweet and savory, pumpkin puree plays a starring role in Thanksgiving desserts and drinks, including this fall-favorite latte. Make sure you’re buying pure pumpkin puree, and not pumpkin pie filling!
  • Maple Syrup: My pumpkin spice latte recipe only uses natural maple syrup to sweeten it, instead of refined sugars.
  • Vanilla Extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor.
  • Pumpkin Pie Spice: Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, an allspice that works really well with this recipe.
  • Espresso or Strong Coffee: If you need a major boost to get you going in the morning, I definitely suggest making this with 2 shots of espresso, but brewed, strong coffee works fine too!
two pumpkin spice lattes in mugs with a mini pumpkin on the side.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: You can use regular milk if you’d like, but for this recipe I used almond milk. Others prefer coconut milk or oatmilk – the choice is yours!
  • Make it Caffeine-Free: If you need caffeine-free, use your favorite strong decaf variety.

Tips on Making Pumpkin Spice Latte

  • You can use granulated organic sugar instead of maple syrup if you don’t want to go the refined sugar-free route. 
  • If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.
overhead image of two pumpkin spice lattes with cinnamon sticks on top.
5 from 1 vote

Pumpkin Spice Latte (Vegan, Refined Sugar-Free)

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my vegan pumpkin spice latte recipe is delicious, much easier and quicker to make, and completely vegan and refined sugar-free.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 serving

Ingredients

  • 2 cups milk I used almond milk
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup or any liquid sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 2 shots espresso or ½ cup hot coffee

Instructions

  • Heat milk in a small saucepan over low heat.
  • Once simmering, add in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously for about 30 seconds or until frothy then remove from heat.
  • Divide the espresso or coffee between two mugs, then pour the pumpkin-spiced milk over the top.

Notes

  • Optional: top it off with vegan whipped cream or a cinnamon stick!

    • Nutrition

    Serving: 1serving

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    30 Minutes or Less

    Gluten-Free Coffee Cake Muffins

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    gluten-free coffee cake muffins on parchment paper with milk on the side

    Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

    three gluten-free coffee cake muffins stacked on top of each other

    What You’ll Need For This Recipe

    Gluten-Free All Purpose Baking Flour – I use Bob’s Red Mill Gluten Free 1-1 Baking Flour in most of my gluten-free baking recipes. It bakes up beautifully and can pretty much be used as a 1:1 swap for regular all purpose flour! However, you can use any gluten-free all purpose baking flour you’d like. Though when it comes to gluten-free flours, it’s super important to the integrity of your bake that your flour contains xanthan gum. Xanthan gum creates structure and will essentially hold these muffins together. Therefore, if your gluten-free flour doesn’t have xanthan gum, supplement it with 1 teaspoon of xanthan gum in this gluten-free coffee cake muffins recipe.

    Butter – Any butter you’d like will work here! Salted, unsalted, and non-dairy butter all bake perfectly in this recipe. When it comes to salted butter, I truly don’t believe any butter has enough salt in it to make any difference in a recipe. So, feel free to use whatever butter you have on hand!

    Eggs – Bring your eggs to room temperature before getting started on this delicious breakfast or snack recipe. By doing this, we reduce the risk of the cold eggs re-solidifying the melted butter. It’s also always a great rule-of-thumb to have all ingredients at room temperature before starting on any baked goods recipe!

    Top Tips

    • You can freeze leftover gluten-free muffins for up to 3 months! I currently have half my batch in the freezer right now, ensuring they don’t go bad before I have a chance to eat them. Though for muffins you plan on eating right away, simple store them in an airtight container at room temperature for up to 1 week.
    • Avoid over-mixing the batter, as this could result in tough and chewy muffins! Therefore, when folding the wet ingredients into the dry, simply mix until no more flour pockets remain. Once just combined, put down the spatula and head straight into the next step!
    • These muffins are best enjoyed warm! So to warm them up after baking, I recommend either popping them in the microwave for 10-15 seconds, or into the toaster for a couple of minutes. Once warm, they’re irresistibly soft and flufy!

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan – While I haven’t tried this variation myself yet, you may be able to get away with replacing the eggs in these muffins with a vegan egg substitute. I’ve used the Bob’s Red Mill Vegan Egg Substitute in other recipes, and have almost always found it successful. Flax eggs might work here as well, though expect a slightly more dense gluten-free muffin if going that route.

    Cut the Recipe in Half – This recipe makes 24 gluten-free coffee cake muffins, but if that sounds like too much for you, you can easily cut this recipe in half! That’s right, use half of all ingredients listed for just 12 perfect muffins.

    Use Regular Flour – Feel free to simply swap the gluten free all purpose flour for regular all purpose flour in this recipe.

    Other Delicious Mix-Ins

    Instead of the cinnamon and streusel topping, feel free to add one of the following to your gluten-free muffins:

    • Blueberries
    • Sliced Bananas
    • Chocolate Chips
    • Cranberries and Orange Zest
    • Lemon Juice and Poppyseeds
    • Strawberries
    • Raspberries
    • or simply leave them plain!
    Perfect Gluten-Free Coffee Cake Muffins
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    Perfect Gluten-Free Coffee Cake Muffins

    3 from 160 votes
    Recipe by Samantha Course: BreakfastDifficulty: Easy
    Servings

    24

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes

    Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, fluffy, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

    Ingredients

    • For the gluten-free muffins:

    • 3 cups gluten-free all purpose baking flour

    • 2 teaspoons baking powder

    • 1 teaspoon cinnamon

    • 1/2 teaspoon salt

    • 1 cup sugar

    • 1 cup butter, melted (I used non-dairy butter)

    • 3/4 cup milk (I used non-dairy almond milk)

    • 3 eggs, at room temperature

    • 1 teaspoon vanilla extract

    • For the crumb topping:

    • 1 cup gluten-free all purpose baking flour

    • 1 cup brown sugar

    • 1/2 cup butter, softened

    • 1 teaspoon cinnamon

    Directions

    • Preheat oven to 350° Fahrenheit and line a muffin tin with cupcake liners.
    • Mix together the flour, baking powder, cinnamon, and salt in a large bowl.
      • gluten-free coffee cake muffins step 1
    • In a separate bowl, whisk together the sugar, melted butter, milk, eggs, and vanilla extract.
      • gluten-free coffee cake muffins step 2
    • Slowly pour the wet ingredients into the dry ingredients, mix until just combined. Fill each muffin mold with about ¼ cup of batter.
      • gluten-free coffee cake muffins step 3
    • Mix together all crumb topping ingredients in a bowl, then sprinkle over each muffin.
      • gluten-free coffee cake muffins step 4
    • Bake for 20-25 minutes or until a toothpick inserted down the center of a muffin comes out clean. Let cool in tin for 10 minutes before transferring to a wire cooling rack to cool completely.
      • gluten-free coffee cake muffins step 5

    Notes

    • Gluten-Free All Purpose Flour: I used Bob’s Red Mill Gluten Free 1:1 Baking Flour.
    • Butter: I used Earth Balance Vegan Buttery Sticks to make this recipe dairy-free.

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