Best Candy Cane Protein Shake Recipe for Holiday Fitness

Chef Maxime remembers his grandmother Julia’s kitchen on snowy December mornings, where she’d crush candy canes with her antique mortar and pestle while telling stories about Christmas magic belonging in every meal. That memory inspired his signature Candy Cane Protein Shake—a festive drink that honors tradition while supporting modern fitness goals. This shake delivers 22g of protein, refreshing peppermint flavor, and guilt-free holiday indulgence in under 5 minutes, making it perfect for post-workout recovery, healthy breakfast, or satisfying sweet cravings without the sugar crash.

Summary

The Candy Cane Protein Shake combines creamy vanilla protein powder, fresh peppermint extract, frozen banana, and crushed candy canes into a festive drink ready in 5 minutes. With only 180 calories and 22g protein per serving, it’s ideal for muscle recovery, holiday breakfast, or guilt-free dessert. Easily customizable for vegan, dairy-free, keto, and kid-friendly diets.

Equipment

• High-speed blender (Vitamix, Ninja, or NutriBullet)
• Measuring cups and spoons
• Tall festive glass
• Red-and-white striped straw
• Small bowl for crushing candy canes
• Ice cube tray
• Spatula

Ingredients for Candy Cane Protein Shake

• 3/4 cup unsweetened vanilla almond milk
• 1 scoop (30g) vanilla protein powder (whey or plant-based)
• 1/2 frozen banana
• 1/4 tsp pure peppermint extract
• 1 mini sugar-free candy cane, crushed
• 1 packet stevia or monk fruit sweetener (optional)
• 1 cup ice cubes
• 2 tbsp light whipped cream or coconut whip (optional)
• 1 tbsp chia seeds (optional)
• Fresh mint leaves for garnish

Directions for Candy Cane Protein Shake

1. Freeze banana ahead of time. Crush candy cane in small bowl using back of spoon.
2. Add almond milk, protein powder, frozen banana, peppermint extract, sweetener, and ice cubes to blender.
3. Blend on high speed for 30-45 seconds until completely smooth and creamy.
4. Add half the crushed candy cane to blender. Pulse 2-3 times to incorporate without over-blending.
5. Taste and adjust peppermint extract or sweetener if desired.
6. Pour into tall glass. Top with whipped cream or coconut whip.
7. Sprinkle remaining crushed candy cane on top. Add striped straw and fresh mint leaf.
8. Serve immediately for best texture, or refrigerate up to 24 hours.

Tips and Variations for Candy Cane Protein Shake

For Keto and Low-Carb:

• Replace banana with 1/4 cup cottage cheese or Greek yogurt
• Use only sugar-free candy canes
• Add liquid peppermint stevia instead of extract

For Vegan Version:

• Use plant-based protein powder
• Choose almond, oat, or coconut milk
• Top with coconut whip

For Kids:

• Reduce peppermint to 1/8 tsp
• Add 1 tsp vanilla extract
• Blend in mini chocolate chips
• Top with mini marshmallows

Make-Ahead:

• Prep freezer bags with banana, protein powder, crushed candy cane
• Store up to 3 months
• Freeze in popsicle molds for Candy Cane Protein Pops
• Refrigerate blended shake up to 24 hours

Flavor Variations:

• Chocolate Peppermint: Use chocolate protein powder
• Mocha Candy Cane: Add 1 shot espresso
• Green Holiday: Blend in 1 cup spinach
• High-Fiber: Add 1 tbsp flaxseed

Nutrition Facts

Nutritional Highlights

• High protein (22g) supports muscle repair and satiety
• Low fat (3g) keeps calories controlled
• Peppermint aids digestion and reduces bloating
• Chia seeds deliver omega-3 and fiber
• Minimal sugar with sugar-free candy canes

Dietitian Tips

• Pair with whole-grain toast for balanced macros
• Use Greek yogurt instead of banana to boost protein to 30g+
• Limit candy cane garnish to keep added sugars under 5g
• Drink within 30 minutes post-workout for optimal absorption
• Balance holiday treats with vegetable-rich meals
• Add greens powder for extra micronutrients

FAQs — 6 Frequently Asked Questions

1. Can I make the Candy Cane Protein Shake vegan?
Yes! Use plant-based protein powder, almond or oat milk, and coconut whip instead of dairy.

2. What protein powder works best?
Vanilla whey offers smoothest texture and complete amino acids. For vegan, choose pea or blended plant proteins.

3. Is peppermint extract safe for children?
Yes, in small amounts (1/8 tsp). Avoid for children under 3. Consult pediatrician for concerns.

4. Can I use real candy canes without spiking sugar?
Yes, but limit to half a mini candy cane (3-5g sugar). Sugar-free versions are best for macros.

5. How long does it last in the fridge?
Up to 24 hours in airtight container. Shake vigorously before drinking as ingredients separate.

6. Can I freeze this shake?
Absolutely! Pour into popsicle molds for protein pops, or freeze in ice cube trays and re-blend with fresh milk.

Conclusion

Chef Maxime’s Candy Cane Protein Shake proves holiday indulgence and health goals can coexist beautifully. Every sip honors his grandmother Julia’s belief that the best recipes nourish both body and soul. Whether fueling morning workouts, sharing festive breakfast, or treating yourself to guilt-free sweetness, this shake delivers protein, peppermint freshness, and pure holiday joy. Make yours today and share on Pinterest using #CandyCaneProteinShake—the holidays taste better when wellness and tradition blend perfectly.

Candy Cane Protein Shake

Festive high-protein shake blending peppermint, vanilla, and holiday spirit. Ready in 5 minutes for healthy breakfast or post-workout recovery.

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Ingredients Equipment Method Notes

Ingrédients

  

• 3/4 cup unsweetened vanilla almond milk
• 1 scoop vanilla protein powder
• 1/2 frozen banana
• 1/4 tsp peppermint extract
• 1 mini sugar-free candy cane crushed
• 1 packet stevia or monk fruit sweetener optional
• 1 cup ice cubes
• 2 tbsp light whipped cream or coconut whip optional
• 1 tbsp chia seeds optional
• Fresh mint leaves for garnish optional

Equipment

• High-speed blender
• Measuring cups and spoons
• Tall festive glass
• Striped straw
• Small bowl
• Ice cube tray
• Spatula

Method

 

1. Freeze banana ahead. Crush candy cane in small bowl. Add almond milk, protein powder, frozen banana, peppermint extract, sweetener, and ice to blender. Blend on high 30-45 seconds until smooth. Add half crushed candy cane, pulse 2-3 times. Pour into glass. Top with whipped cream. Garnish with remaining candy cane and mint. Serve immediately.

Notes

For keto, replace banana with cottage cheese. For vegan, use plant protein and coconut whip. Add chia seeds for fiber. Store up to 24 hours or freeze in popsicle molds.

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