Protein Iced Coffee with Brown Sugar Cold Foam

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Smooth, shaken iced coffee loaded with protein and topped with velvety brown sugar cold foam!


  • 10 ounces brewed coffee
  • 1/4 cup collagen powder
  • 1/4 cup half-and-half
  • 1 tbsp light brown sugar
  • 2 cups ice


  1. Brew fresh coffee on 'strong' setting.
  2. Add 1/4 cup collagen powder and stir until completely dissolved.
  3. Pour into a small mason jar and refrigerate until ready to use.
  4. If making iced coffee immediately, see notes.
  5. In a 24-ounce large mason jar, add 2 cups of ice.
  6. Pour cooled coffee over ice in the large mason jar, cover with a lid, and shake vigorously for 30 seconds or until coffee turns a caramel color.
  7. In a Pyrex measuring cup, add 1/4 cup half-and-half and 1 tbsp brown sugar.
  8. Using a milk frother, whisk together half-and-half and brown sugar until it has tripled in volume, about two minutes.
  9. Pour cold foam over the top of iced coffee, which should now have a coffee foam from being shaken.
  10. Using a straw, gently stir some of the cold foam into the coffee to add sweetness.
  11. Enjoy your protein iced coffee with brown sugar cold foam!


If using fresh hot coffee, fill your 24-ounce mason jar with ice. Pour freshly brewed coffee and collagen into the jar. Gently swirl the coffee around with the ice, allowing it to cool. Add more ice to the top of the jar and stir with a straw. Continue to step 6 through 10.