This creamy Greek yogurt iced coffee blends cold brew, yogurt, and milk into a refreshing breakfast drink. It delivers natural dairy protein without protein powder or complicated ingredients.
High-Protein Greek Yogurt Iced Coffee
- Prep time: 5 minutes
- Total time: 5 minutes
- Yield: 1 large drink
- Serving size: About 16 fluid ounces
- Equipment: Blender
Protein varies by brand. Using 3/4 cup plain nonfat Greek yogurt with 1/2 cup dairy milk typically makes this a higher-protein drink, but check your package labels for the actual amount.
Choose unsweetened cold brew to control sweetness. A darker roast gives a stronger coffee flavor after the yogurt, milk, and melting ice dilute the finished drink.
Ingredients
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup chilled cold brew coffee
- 1/2 cup cold 2% milk
- 1 teaspoon maple syrup, optional
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 cup ice, divided
How to Blend It Smoothly
- Load: Add yogurt, cold brew, milk, maple syrup, vanilla, cinnamon, and half the ice to a blender.
- Blend: Process on low for 10 seconds, then high for 20 seconds.
Blend until the drink is uniform with no yogurt streaks. - Check: Stop and scrape down the sides. The drink should look uniform without yogurt streaks.
- Finish: Add the remaining ice to a 20-ounce glass and pour the coffee over it.
Pour over the remaining ice and serve immediately. - Serve: Stir once and drink immediately for the smoothest texture.
Prevent Curdling and Graininess
- Use coffee that is fully chilled, not warm.
- Choose smooth Greek yogurt without fruit pieces.
- Blend the dairy and coffee together before pouring over ice.
- Do not add strongly acidic citrus juice.
- Use a fresh, unopened container if the yogurt smells unusual.
For more cold breakfast ideas, pair it with our Greek yogurt breakfast bowl, review our homemade iced coffee guide, or try these healthy breakfast smoothies.
Flavor Variations
- Mocha: Blend in 1 teaspoon unsweetened cocoa powder.
- Vanilla: Increase vanilla to 1/2 teaspoon.
- Less sweet: Omit maple syrup.
- Decaf: Use chilled decaffeinated coffee.
The FDA caffeine guidance cites 400 milligrams daily as an amount not generally associated with negative effects for most adults, while sensitivity and medical circumstances differ.
Food Safety and Storage
- Keep yogurt and milk refrigerated at 40°F or below.
- Use pasteurized dairy products.
- Discard the drink after 2 hours at room temperature.
- Refrigerate leftovers promptly and use within 24 hours.
- Reblend briefly because separation is normal.
Milk is a major allergen. Check every label and use clean equipment to prevent cross-contact. Anyone pregnant, breastfeeding, taking medication, or sensitive to caffeine should ask a clinician about an appropriate limit.
Quick Checklist
- Coffee is completely cold.
- Dairy is within its use-by date.
- Blender runs until no streaks remain.
- Ice goes into the glass last.
- The drink stays cold until served.
Frequently Asked Questions
Can I make it without a blender?
Yes. Whisk the yogurt and milk until smooth, then gradually whisk in cold brew. The result will be thinner but still creamy.
Can I prepare it overnight?
Blend without ice, cover, and refrigerate at 40°F or below. Reblend and add fresh ice before serving.