Elevate your iced coffee routine with this Collagen Whipped Iced Coffee! This trendy drink combines the refreshing coolness of iced coffee with the health benefits of CollagenX's Pure Bovine Collagen Peptide Powder. This unflavoured powder seamlessly blends into a frothy, light topping, offering a protein boost and a subtle collagen benefit to your favourite caffeinated beverage.  

Enjoy a delicious and invigorating coffee break that supports healthy skin, hair, and joints with every sip. 

Yields: 1 serving  
Prep time: 5 minutes 

Ingredients: 

• 1/2 cup cold brew coffee (or strong brewed coffee chilled) 
• 2 tablespoons ice cubes 
• 2 tablespoons fat reduced milk (or other preferred milk) 
• 1 scoop CollagenX Pure Bovine Collagen Peptide Powder 
• 1 tablespoon maple syrup or honey (optional) 
• Pinch of ground cinnamon (optional)

Instructions:

1. In a blender, combine cold brew coffee, ice cubes, milk, CollagenX Pure Bovine Collagen Peptide Powder, maple syrup/honey (optional), and cinnamon (optional). 
2. Blend on high speed for about 30 seconds to 1 minute, until the mixture is frothy and light pink in colour. 
3. Pour the whipped coffee mixture into a tall glass filled with ice. 
4. Enjoy! 

Tips: 

• For a thicker whipped coffee, use less milk or brew your coffee stronger. 
• Feel free to experiment with different flavourings like vanilla extract, cocoa powder, or a splash of flavoured creamer. 
• If you don't have a blender, you can use a hand mixer or a whisk to whip the coffee mixture. 

Author: Matt Hough – Director & Founder of CollagenX

Matt Hough is an Australian entrepreneur, business leader and Director & Founder of CollagenX, an Australian nutrition company specialising in evidence-based collagen peptides and nutritional products for healthy ageing, muscle health, mobility, recovery and sports nutrition. Matt’s work focuses on translating scientific research and nutritional evidence into practical, transparent and purpose-driven nutritional formulations. He is closely involved in product development, formulation, ingredient selection, research, quality, regulatory considerations and the strategic development of CollagenX. His particular areas of interest include collagen peptides, protein nutrition, muscle health and anabolic resistance, healthy ageing, connective tissue, tendon and joint health, recovery, glycine, leucine and sports nutrition. Matt also draws on a background in business management, quality systems, regulatory compliance and health-sector operations. His approach to nutrition is grounded in evidence, meaningful ingredient selection, appropriate dosing, product quality and transparency. Through the CollagenX blog, Matt explores the science behind collagen, protein and nutritional supplementation, helping consumers better understand the research, ingredients and formulation decisions behind the products they use.