Brew and cool your coffee. Use what you have—leftover coffee or cold brew both work. Let it cool so it doesn’t melt the ice too fast.

Prep the banana. If possible, slice and freeze your banana ahead of time. Frozen banana gives a milkshake-like texture.

Add liquids to the blender first. Pour in coffee and milk. This helps the blades catch everything smoothly.

Add the solids. Toss in the banana, protein powder, nut butter, and optional Greek yogurt.

Flavor and balance. Add a pinch of cinnamon or cacao and a tiny pinch of sea salt if you like. If your protein powder is unsweetened, add a touch of sweetener.

Add ice last. Start with 1/2 cup, then add more if you want it thicker and colder.

Blend until creamy. Start low, then increase to high for 30–45 seconds. Scrape the sides if needed and blend again.

Taste and adjust. Too thick? Add a splash of milk. Too strong on coffee? Add more banana or a dash of sweetener.

Serve immediately. Pour into a chilled glass for the best texture. Sprinkle cinnamon or cacao on top if you’re feeling fancy.