Hot Chocolate Protein Shake
Enjoy on the trail or afterward to help speed muscle recovery. Reduce the chili pepper if it’s too hot for you.
2 cups (500 mL) milk or unflavoured soy or hemp milk
1 red chili pepper or 1/8 tsp (0.5 mL) cayenne pepper
1/2 vanilla bean, split lengthwise
1/4 tsp (1 mL) cinnamon
1 1/2 oz (45 mL) bittersweet chocolate
1 scoop protein powder of choice, preferably plain
Split red chili pepper and remove the seeds. In saucepan, heat milk, chili, vanilla, and cinnamon to simmering. Continue to simmer for 1 to 2 minutes. Grate chocolate, and whisk into the hot milk until melted. Remove chocolate mixture from heat and let steep for 10 minutes.
Strain and add to blender along with protein powder. Mix until smooth and heat through again if necessary. Place in a spill-proof insulated container.
Makes 2 servings.
Each serving contains: 258 calories; 23 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 20 g carbohydrates; 4 g fibre; 263 mg sodium
source: "Cross-country Skiing Banquet", alive #327, January 2010
Hot Chocolate Protein Shake
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
