How to Make a Protein Coffee, That Actually Tastes Good – The McCabe's Coffee Recipe Guide

What if we told you that you could get up to 42g of protein into your day before you’ve even opened your emails?

Protein is everywhere right now, and people are looking for simple ways to increase intake without adding extra meals to their routine, so naturally, coffee has entered the conversation.

If you’re already drinking it every morning, why not make it work harder for you? The problem is that most protein coffee recipes sound simple but deliver disappointing results: clumpy powders, chalky textures, weak coffee, and methods that feel more complicated than they should. Most failures come from treating coffee as an afterthought; adding protein straight into hot liquid causes clumping, and weak coffee quickly disappears under milk and powder.

The solution isn’t more ingredients; it’s better structure, strong coffee, the right protein base, and proper technique, starting with a coffee that holds its flavour, like Urban Grind, our collaboration with Urban Fitness, a bold, chocolate-forward blend designed to stand up to milk, protein, and everything else you add.

Introducing, The McCabe’s Protein Coffee

This recipe is designed to be simple, repeatable, and high in protein, without compromising flavour.

Ingredients

• Double espresso using your favourite coffee, our recommendation is the McCabe’s Urban Grind.
• 250ml SuperSoy (or any other Soy Milk) (3.2g protein per 100ml)
• 1 scoop whey isolate (assumed ~24g protein)
• Optional: 1 scoop collagen peptides (assumed ~10g protein)
• Ice (for iced version) or gently heated milk (for hot version)
  

The Method

1. Start with cold SuperSoy, add whey isolate into the milk first and shake or blend until completely smooth. This prevents clumping later when coffee is added. 
2. Add collagen (optional). If using collagen peptides, mix them into the milk base also. They dissolve easily and do not impact texture. 
3. Brew a strong espresso. A double shot is essential. Weak coffee will disappear once protein is introduced.
4. Combine carefully. Pour the espresso into the protein milk mixture and stir gently to combine.

Serve your way - Iced: pour over ice or Hot: gently heat the milk before combining - extremely important that you heat gently, otherwise the whey will clump.

The Macros

Base Protein Version (without collagen)

• SuperSoy (250ml): 8g protein
• Whey isolate: ~24g protein

Total: ~32g protein
Calories: ~200–220 kcal

Maximum Protein Version (with collagen)

• SuperSoy (250ml): 8g protein
• Whey isolate: ~24g protein
• Collagen peptides: ~10g protein.

Total: ~42g protein
Calories: ~240–260 kcal

For context, a standard café latte typically delivers around 7–9g of protein, meaning this turns your morning coffee into a genuinely functional, high-protein drink without requiring an extra meal.

Why Soy Milk Works Here

Oat milk dominates most coffee conversations, but when protein is the goal, soy offers a clear advantage.

At 3.2g protein per 100ml, soy milk forms a meaningful part of the drink’s protein base, not just its texture. It reduces reliance on powders alone, helping create a more balanced and consistent result.

McCabes URBAN GRIND | A collaboration with Urban Fitness

Pro Tips

Some small details that are essential to know.
Always mix protein into cold liquid first
Adding powder directly into hot coffee is the fastest route to clumping.
Use strong coffee as your foundation
Protein naturally softens flavour, so your coffee needs enough strength to hold its character.
Keep it simple
The best protein coffee is the one you’ll actually make every day, not the most complicated one.
Choose neutral or vanilla proteins
These integrate best with coffee without overpowering it.