If you’ve ever stood in line at Starbucks, craving something bold and smooth but with a touch of indulgence, the Chocolate Cream Protein Cold Brew probably caught your eye. It’s got that slow-steeped coffee kick mellowed by creamy vanilla and capped with a silky, chocolate-malt cold foam that tastes like dessert. Only now, they’ve packed it with protein too. Genius, right?
This homemade version captures all that: the bittersweet chill of cold brew, the velvety sweetness of vanilla syrup, and a rich, frothy chocolate foam that doesn’t just taste amazing, it adds a real protein punch. Whether you’re skipping breakfast or refueling after a workout, this is your caffeinated power-up that still feels like a treat.
Table of Contents
How to make Starbucks Chocolate Cream Protein Cold Brew
Start by stirring your vanilla syrup directly into cold brew over ice. That’s the foundation. Then whip up a smooth, glossy chocolate protein cold foam with whey isolate, chocolate malt powder, and a splash of cream. Pour it over the top and watch it slowly melt through the drink, striping it with flavor like a chocolate waterfall. It’s a moment of quiet luxury, no drive-thru needed.
Nutrition facts (per 16 oz serving)
- Calories: 180
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 13 g
- Sugar: 10 g
- Protein: 18 g
(Note: varies depending on your whey protein and milk brand)
Ingredients (1 serving, 16 oz)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
For the drink:
- 1 cup cold brew coffee
- 2 tablespoons vanilla syrup (store-bought or homemade)
- Ice, to fill the glass
For the chocolate cream protein cold foam:
- ¼ cup 2% milk, ice-cold
- 2 tablespoons heavy cream
- 18 g unflavored whey isolate (~1½ tablespoons)
- 2 to 2½ teaspoons chocolate malt powder (or see substitute below)
- ½ tablespoon vanilla syrup
- Optional: pinch of salt (for depth)
Tools you’ll need
- Handheld milk frother or electric whisk
- 16 oz glass
- Measuring spoons and cups
- Mixing cup or small pitcher
- Spoon or straw for serving
Instructions
Step 1: Sweeten your cold brew
Fill a 16 oz glass with ice. Pour in 1 cup of cold brew and stir in 2 tablespoons of vanilla syrup. Give it a gentle swirl. (1 min)
Step 2: Make the protein foam
In a separate small cup or jug, combine ¼ cup cold 2% milk, 2 tbsp cream, 18 g whey isolate, chocolate malt powder, and vanilla syrup. Add a tiny pinch of salt if desired. Froth for 15–25 seconds until soft peaks form. You want it pourable but thick. (2 min)
Step 3: Assemble your drink
Spoon or pour the chocolate protein foam gently over the top of your cold brew. Watch it drift and cascade through the coffee. Insert straw. Sip slow. Smile. (1–2 min)
Tips
- Chill your glass ahead of time for a longer-lasting cold brew experience.
- Adjust sweetness by using more or less vanilla syrup, especially if your cold brew is already sweetened.
- Don’t over-froth the foam, you’re aiming for glossy and soft, not stiff peaks.
- Add a pinch of salt to the foam to enhance chocolate depth.
- Want more body? Use 1% milk in the foam inested of 2% for a denser texture.
What to serve with
Morning energy boosters
- Peanut butter banana toast – The combo of nutty, sweet, and cold brew coffee protein makes for a power breakfast you’ll actually crave. Plus, it’s just fast.
- Greek yogurt with granola and cocoa nibs – The creamy yogurt and crunchy topping echo the layers in the cold brew foam. A lovely little harmony of textures and temperatures.
- Almond flour pancakes – Keep them warm and lightly sweetened. Dipping a bite into your coffee foam is fully encouraged.
Afternoon bites
- Chocolate-covered espresso beans – Slightly bitter, sweet, and crunchy. They play up the roasted flavors and make a great contrast to the creamy topping.
- Salted popcorn with olive oil – Yes, popcorn. The salt brings out the vanilla and chocolate notes, especially with a glass of icy cold brew beside it.
- Mini protein bites or energy balls – Oats, nut butter, chocolate chips. You know the type. They match the vibe of a healthy-ish coffee treat while giving you something to nibble.
Treat yourself pairings
- Chocolate biscotti or espresso brownies – Because sometimes you just want a double dose of chocolate with your coffee.
- Toasted hazelnut croissant – The buttery flakes and nutty undertones make this feel like a true café moment.
- Dark chocolate truffle – Just one. Let it melt slowly while sipping the foam for a melt-in-your-mouth experience.
Variations
High-Protein Boost
Use ⅓ cup of protein milk base and just 1 tbsp cream to bump protein over 20 g. The foam will be slightly thinner but still dreamy.
Dairy-Free Version
Swap milk with oat milk and use coconut cream. Use pea protein isolate instead of whey (adjust to taste, as it’s earthier). Foam may be softer, but the drink stays rich.
Mocha Cold Brew
Add 1 teaspoon of Dutch-process cocoa to your cold brew base. This version leans more into mocha territory, still creamy, still caffeinated.
Vanilla Protein Cold Brew
Skip the chocolate entirely and flavor your foam with just vanilla syrup. It’s a lighter, sweeter sip that feels like a protein-boosted take on a classic.
Boozy Brunch Treat
Add a splash of coffee liqueur or bourbon to the cold brew portion and stir gently. Sunday vibes in one glass.
Ingredient substitutes
Cold Brew
Original: Plain cold brew
Substitutes: Strong brewed coffee (cooled), instant coffee concentrate, or bottled cold brew
Vanilla Syrup
Original: Classic Starbucks-style vanilla
Substitutes: Maple syrup + vanilla extract, homemade vanilla simple syrup, sugar-free vanilla syrup
Whey Isolate
Original: Unflavored whey isolate
Substitutes: Vanilla whey (reduce other sweeteners), pea protein, soy isolate (adjust for texture), collagen peptides (lower foam)
Chocolate Malt Powder
Original: Ovaltine or similar brand
Substitutes: 1½ tsp malted milk powder + ½ tsp cocoa powder + ½ tsp sugar
If no malt: use Dutch-process cocoa + brown sugar, but it will miss that iconic malty edge
Heavy Cream
Original: Standard dairy cream
Substitutes: Coconut cream (for dairy-free), evaporated milk (lighter), or skip for thinner foam
Milk
Original: 2% milk
Substitutes: 1% for lighter foam, oat or almond milk for dairy-free, or whole milk for richer feel
Ingredients
- 1 cup cold brew coffee
- 2 tablespoons vanilla syrup (store-bought or homemade)
- Ice, to fill the glass
- ¼ cup 2% milk, ice-cold
- 2 tablespoons heavy cream
- 18 g unflavored whey isolate (~1½ tablespoons)
- 2 to 2½ teaspoons chocolate malt powder (or see substitute below)
- ½ tablespoon vanilla syrup
- Optional: pinch of salt (for depth)
Instructions
Step 1: Sweeten your cold brew
Fill a 16 oz glass with ice. Pour in 1 cup of cold brew and stir in 2 tablespoons of vanilla syrup. Give it a gentle swirl. (1 min)
Step 2: Make the protein foam
In a separate small cup or jug, combine ¼ cup cold 2% milk, 2 tbsp cream, 18 g whey isolate, chocolate malt powder, and vanilla syrup. Add a tiny pinch of salt if desired. Froth for 15–25 seconds until soft peaks form. You want it pourable but thick. (2 min)
Step 3: Assemble your drink
Spoon or pour the chocolate protein foam gently over the top of your cold brew. Watch it drift and cascade through the coffee. Insert straw. Sip slow. Smile. (1–2 min)
Notes
Calories: 180 Total Fat: 6 g Saturated Fat: 3.5 g Carbohydrates: 13 g Sugar: 10 g Protein: 18 g (Note: varies depending on your whey protein and milk brand)
