📍 Where this dish comes from: Tequila, Jalisco · Agave Landscape of Tequila
Discover the history of this region →
Discover the history of this region →
Servings: 1 servings
Calories: 150kcal
Ingredients
- 1 cup unsweetened almond milk
- 1 scoop (~25 g) vanilla collagen powder unsweetened
- 1 tbsp powdered erythritol or 6–8 drops liquid stevia
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 1 heaping cup ice cubes
- Optional: whipped coconut cream + cinnamon dusting
Instructions
- Pour the almond milk into the blender jar first so the powders do not stick to the blades.
- Add the collagen powder, erythritol, cinnamon, vanilla, and sea salt.
- Drop in the ice cubes last, packing them on top.
- Blend on high for 45–60 seconds until thick, smooth, and frosty with no ice chunks.
- Taste and adjust: a pinch more cinnamon, or a few drops of stevia if you like it sweeter.
- Pour into a tall chilled glass and top with whipped coconut cream and a dusting of cinnamon, if using. Serve immediately.
Nutrition
Serving: 1serving | Calories: 150kcal | Protein: 18g | Fat: 5g
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About This Dish
All the cinnamon-sweet nostalgia of horchata, blitzed into a thick, protein-packed shake ready in 60 seconds flat.
Health Benefits
- Collagen powder delivers about 18 grams of protein with virtually no carbohydrate.
- Cinnamon adds the classic horchata flavor and has been studied for its role in supporting steady blood sugar.
- Unsweetened almond milk replaces traditional rice milk, keeping this shake at about 1 gram of carbohydrate.