When I first heard “Starbucks” and “protein coffee” in the same sentence, I expected the worst. I could almost taste the gritty texture, the thinly-concealed whey, the cloyingly sweet flavor profiles. But after trying the coffeehouse’s new protein lattes and protein cold foams for myself, I realized I may have been too quick to judge. With up to 36 grams of protein per grande size drink, these coffees might actually be a great addition to your morning routine, especially if you struggle to hit your protein goals.
To confirm our suspicions, we asked a dietitian to break down the nutrition behind protein coffee, including whether this amount of protein is safe and/or necessary. From the potential benefits, to a few important considerations, we have the full latte rundown. So if you’re still debating whether these new protein drinks are a good fit for you, here’s everything to know before adjusting your go-to order (plus, what to expect from the taste).
Experts Featured in This Article:
Dominique Adair, MS, RD, is a registered dietitian and clinical director at Knownwell – a weight-inclusive healthcare company.
Starbucks Protein Coffee Taste
Starbucks’s protein coffee is made possible via protein cold foam, protein lattes, and protein-boosted milk (12 to 16 grams of protein), which you can add to any drink containing milk in the recipe. These drinks use whey protein, and as of Sept. 29, they’ll be available year-round. Consumers can also add the new protein cold foam – which comes in plain, sugar-free vanilla, banana, vanilla, chocolate, matcha, salted caramel, and brown sugar – to any cold coffee, iced tea, or Refreshers. The protein cold foam drinks officially joining the menu include:
- Iced banana cream protein matcha (24 grams of protein)
- Iced vanilla cream protein latte (26 grams of protein)
- Chocolate cream protein cold brew (19 grams of protein)
The protein lattes (available hot or iced) include:
- Sugar-free vanilla protein matcha (28 to 36 grams of protein)
- Sugar-free vanilla protein latte (27 to 29 grams of protein)
- Protein matcha (28 to 36 grams of protein)
- Vanilla protein latte (27 to 29 grams of protein)
I had the opportunity to try four new drinks at my local Starbucks (two of the protein cold foams, and two of the protein lattes). I chose the iced chocolate cream protein cold brew, iced vanilla cream protein latte, iced vanilla protein latte, and iced sugar-free vanilla protein latte. Upon first sip, I was struck by how little the protein seemed to affect the flavor and texture of these drinks. While I expected the coffees to register as gritty or dense (which sometimes happens with my protein powder coffees), the lattes were completely light and smooth. “Goes down easy,” I wrote in my notes (and truly, it was a challenge not to finish all four coffees).
I detected zero unpleasant or unusual aftertastes, although I suspected that some of the flavors (specifically the vanilla lattes) tasted a little less robust than their traditional counterparts. Still, if you’re worried about tasting the extra protein content in any significant way, I’d say you have nothing to fear. The chocolate cream protein cold brew was by far my favorite (and the baristas agreed), but you really can’t go wrong. My biggest complaint, in fact, was that there weren’t more fun flavors to try.
Starbucks Protein Coffee Nutrition
Having confirmed that the protein coffees taste great – what about the nutrition? “Getting enough protein throughout the day supports muscle health, keeps energy levels steady, and helps you feel satisfied between meals – so adding it to your coffee can be an easy way to contribute to your daily protein needs,” says dietitian Dominique Adair, MS, RD. That said, Adair recommends viewing these protein-packed lattes as supplements, not quick fixes. While she confirms that consuming 19 to 36 grams of protein in one sitting is generally safe for most people, meals and snacks should still serve as your key source of protein (since they also provide vital nutrients like vitamins and minerals).
Another thing to keep in mind is that “adding protein, especially whey powders, to drinks may come with added sugars and other additives,” Adair says. This is often done to mask the bitter or chalky taste of protein powders and improve texture, so being savvy about what’s in these drinks can help avoid unwanted ingredients.” Adair also notes that everyone’s specific protein needs are different, with factors like age, sex, activity level, health goals, chronic conditions, – and yes – personal preferences, all playing a role. For more personal nutrition advice, remember to always speak with a dietitian or healthcare professional.
The Bottom Line
Within the past year, consumers have been inundated with everything from protein cereal to protein popcorn. It’s true that protein is important . . . but it isn’t the end-all-be-all either. “Prioritizing protein blindly while overlooking other sources of nutrients isn’t something I recommend,” Adair says. “Protein should be considered in the context of all food groups, alongside fruits, vegetables, and whole grains.”
If adding a little protein to your morning coffee helps you meet your goals, we’re all for it. But if you’re experiencing protein fatigue, it’s absolutely OK to sit this one out and enjoy your regular latte in peace. “The protein trend has proven to be beneficial for some; however, it’s perfectly fine to not want all of your meals to be packed with protein,” Adair says. Generally, she says aiming for 15-30 grams of protein per meal is a good rule of thumb. “Because there are so many naturally protein-rich foods to choose from, some people simply prefer to meet their protein needs through meals and snacks they enjoy rather than adding protein to their coffee.”
Chandler Plante (she/her) is a social producer and staff writer for the Health & Fitness team at Popsugar. She has over five years of industry experience, previously working as an editorial assistant for People magazine, a social media manager for Millie magazine, and a contributor for Bustle Digital Group. She has a degree in magazine journalism from Syracuse University and is based in Los Angeles.
