Silky Chocolate Peanut Butter Protein Shake

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 300 ml / 10 fl oz each)
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Quick Ingredients

• 1 cup (240 ml) cold milk of choice
• 1/4 cup (60 ml) plain or vanilla Greek yogurt
• 1 scoop (about 30 g) chocolate or vanilla protein powder
• 2 tbsp (32 g) natural peanut butter
• 1 tbsp (7 g) unsweetened cocoa powder
• 1/2 medium ripe banana, sliced (fresh or frozen)
• 1/2 tsp pure vanilla extract
• 1–3 tsp honey, maple syrup, or preferred sweetener, to taste
• 1 cup (120 g) ice cubes
• Pinch fine sea salt

Do This

• 1. Add to blender: 1 cup milk and 1/4 cup Greek yogurt.
• 2. Add protein powder, cocoa powder, peanut butter, vanilla, and a pinch of salt.
• 3. Add banana, 1 cup ice, and 1–2 tsp sweetener.
• 4. Blend on high for 45–60 seconds, until completely smooth and silky.
• 5. Taste; add more sweetener or a splash of milk if needed, and blend briefly again.
• 6. Pour into 2 chilled glasses, garnish if you like, and serve immediately while cold.

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Why You’ll Love This Recipe

• It tastes like a chocolate-peanut butter milkshake but is packed with protein.
• Ready in about 5 minutes, no cooking required.
• Easy to customize for more or less sweetness, thickness, or protein.
• Perfect as a quick breakfast, post-workout drink, or dessert-like treat.

Grocery List

• Produce: 1 medium ripe banana
• Dairy: Milk of choice, Greek yogurt
• Pantry: Protein powder, natural peanut butter, unsweetened cocoa powder, vanilla extract, honey or maple syrup (or preferred sweetener), fine sea salt, rolled oats (optional), flax or chia seeds (optional), coffee or espresso (optional), dark chocolate and roasted peanuts for garnish (optional)

Full Ingredients

For the Silky Chocolate-Peanut Butter Protein Shake (2 servings)

• 1 cup (240 ml) cold milk of choice (dairy or unsweetened non-dairy)
• 1/4 cup (60 ml) plain or vanilla Greek yogurt (2–5% fat, for creaminess)
• 1 scoop (about 30 g) chocolate or vanilla protein powder (whey or plant-based)
• 2 tbsp (32 g) natural peanut butter (smooth or crunchy)
• 1 tbsp (7 g) unsweetened cocoa powder
• 1/2 medium ripe banana, sliced (about 50 g; fresh or frozen)
• 1/2 tsp pure vanilla extract
• 1–3 tsp honey, maple syrup, or your favorite sweetener, to taste
• 1 cup (120 g) ice cubes (reduce to 1/2 cup if using frozen banana for a less thick shake)
• Pinch fine sea salt (about 1/16 tsp), to sharpen the chocolate and peanut flavor

Optional Boosters

• 1 tbsp rolled oats, for extra thickness and fiber
• 1 tbsp ground flaxseed or chia seeds, for healthy fats
• 1 shot (30 ml) cooled espresso or 2 tbsp strong brewed coffee, for a mocha twist

Optional Garnishes

• 1–2 tsp melted or very soft peanut butter, for drizzling
• 1–2 tsp finely chopped roasted peanuts
• 1–2 tsp shaved or finely chopped dark chocolate
• Extra pinch of cocoa powder for dusting

Step-by-Step Instructions

Step 1: Chill your glass and prep your ingredients

Place 2 serving glasses in the freezer to chill while you blend the shake; this helps keep the drink icy-cold and dessert-like. Measure out all of your ingredients. Slice the banana (if you have time, freeze the slices for at least 30 minutes for an extra thick and frosty shake). Loosen the peanut butter by stirring it well so it is easy to scoop. If you are using espresso or coffee as a booster, brew it ahead of time and let it cool completely so it does not melt the ice.

Step 2: Add liquids to the blender first

Pour the milk and Greek yogurt into the blender jar. Adding liquids first helps the blades catch dry ingredients more easily and prevents clumping around the bottom. If you are adding cooled espresso or coffee, add it now with the liquids. This base will help everything blend into a silky, shake-like texture.

Step 3: Add protein, cocoa, peanut butter, and flavorings

Add the scoop of protein powder, unsweetened cocoa powder, peanut butter, vanilla extract, and a small pinch of fine sea salt to the blender. The salt might seem minor, but it really deepens both the chocolate and peanut notes, making the shake taste more like a rich dessert. If you plan to use rolled oats, flaxseed, or chia seeds, add them at this stage so they have time to break down and thicken the drink.

Step 4: Add banana, ice, and sweetener

Add the sliced banana on top of the powders and peanut butter. Then add the ice cubes. Start with 1–2 teaspoons of honey or maple syrup rather than the full amount; you can always add more after tasting. Stacking the ingredients this way (liquids at the bottom, ice at the top) helps the blender create a smooth vortex and reduces the risk of air pockets.

Step 5: Blend until completely silky, then taste and adjust

Secure the blender lid. Begin blending on low speed for about 10–15 seconds to break up the ice, then increase to high. Blend for 45–60 seconds, or until the shake looks completely smooth, thick, and glossy with no visible chunks of ice or banana. Stop the blender and taste. If you would like it sweeter, add another teaspoon of sweetener. If it is too thick, splash in 1–2 tablespoons more milk. Blend again briefly until everything is fully incorporated and the texture is silky and pourable but still thick.

Step 6: Pour, garnish, and serve ice-cold

Remove your chilled glasses from the freezer. Pour the shake evenly into the 2 glasses; it should be cold, creamy, and thick, with a rich chocolate-brown color. If you like, drizzle a little softened or melted peanut butter on top, then sprinkle with chopped peanuts and shaved dark chocolate. Serve immediately while cold, ideally at about refrigerator temperature (around 40°F / 4°C). This shake is best enjoyed right after blending, while the texture is at its silkiest and the ice has not begun to melt.

Pro Tips

• For an ultra-thick, spoonable shake: Use frozen banana slices, reduce the milk to 3/4 cup (180 ml), and keep the full cup of ice.
• Prevent graininess: Blend the liquids, protein powder, cocoa, and peanut butter for 10–15 seconds before adding ice if your protein powder tends to be clumpy.
• Control the sweetness: Start with less sweetener and add in small increments after tasting; the banana and protein powder may already add plenty of sweetness.
• Boost the protein: Add an extra half scoop of protein powder and 1–2 tablespoons more milk to keep the texture smooth.
• Use a strong blender: If your blender struggles with ice, pulse several times at first and use slightly smaller ice cubes or crushed ice.

Variations

• Mocha Peanut Butter Shake: Replace 1/4 cup (60 ml) of the milk with 1/4 cup cooled, strong coffee or espresso, and use chocolate protein powder for a coffeehouse-style mocha flavor.
• Banana-Free Version: Skip the banana and use 3–4 extra ice cubes plus 1–2 extra teaspoons of sweetener. For creaminess, you can increase the Greek yogurt to 1/3 cup (80 ml).
• Almond or Other Nut Butter Twist: Swap peanut butter for almond butter, cashew butter, or a mixed-nut butter. Each will give the shake a slightly different, but still rich and nutty, character.

Storage & Make-Ahead

This shake is at its best right after blending, when the ice is freshly crushed and the texture is thick and silky. If you need to make it ahead, you can store the blended shake in a covered jar or bottle in the refrigerator for up to 24 hours. Shake well before drinking, as some separation is normal, and be aware the texture will be thinner and less frosty. For faster mornings, measure all the dry ingredients (protein powder, cocoa, salt, oats, seeds) into small containers or bags ahead of time, and keep peeled, sliced bananas in the freezer. Then, when you are ready, all you need to do is add milk, yogurt, frozen banana, ice, and your pre-measured mix to the blender and blend. Avoid freezing the fully blended shake, as it can become icy and grainy once thawed.

Nutrition (per serving)

Approximate values per serving (1 of 2), prepared with 2% dairy milk, plain nonfat Greek yogurt, 1/2 medium banana, whey protein, and 2 tsp honey:

Calories: ~270 kcal
Protein: ~22 g
Carbohydrates: ~24 g (about 3 g fiber, 18–20 g natural and added sugars)
Fat: ~12 g (mostly from peanut butter and milk)
Saturated Fat: ~4 g
Sodium: ~180 mg
Calcium: ~250–300 mg

Actual values will vary based on the specific milk, protein powder, nut butter, and sweetener you use.