THE SPLIT PLATE / RECIPE

Cookies & Cream Iced Proffee

Proffee Episode 6 — one HighKey sandwich cookie does double duty as the chocolate-syrup rim AND the crumb topping, with black cocoa carrying the dark-cookie flavor from inside the concentrate. 140 cal / 22g protein per glass, 5-minute build.

YIELD1 serving
TOTAL TIME5 min
COOK METHODSee method
EST. / SERVING~140 cal | ~22g protein
KEY TO SUCCESS: RESERVE the topping crumbs BEFORE rimming. Once the cookie is in the chocolate syrup the crumbs are wet and won't sit on the drink. This is the one ordering mistake that costs you the topping.

Ingredients

RIM THE GLASS

  • 1 tsp sugar-free chocolate syrup (rim tack only — spread on a small plate, not into the glass)
  • 1 HighKey Original sandwich cookie, broken up — part goes into the rim, part is reserved as the topping (almond-flour based; verify the current package for tree-nut allergen)

ASSEMBLY

  • Ice, as needed
  • 1/2 cup Fairlife fat-free ultra-filtered milk

BUILD CONCENTRATE

  • 1 tbsp instant coffee (creator's strong-coffee dose; use 1/2 tbsp for a milder drink)
  • 1 tsp black cocoa powder (the dark sandwich-cookie flavor — regular Dutch cocoa reads milder and browner)
  • 1/2 serving unflavored whey isolate (~14g protein — adjust by brand)
  • 2 tsp monk fruit / erythritol sweetener
  • 2-3 tbsp hot water (hot but NOT boiling — start with 2 tbsp, add the third only if needed)

FINISH (post-pour)

  • Reserved cookie crumbs from the cookie above (no second cookie needed)

Allergens: dairy, tree-nuts.

You want Ep 1's concentrate-first iced protein coffee turned into cookies and cream on a single-cookie budget — chocolate-syrup rim, crumb topping, and black cocoa doing the dark-cookie flavor from inside the drink. 140 cal / 22g protein per glass. Ep 6 of Proffee. Same 5-minute build, same technique spine.

Method

  1. 1.BUILD THE COOKIE RIM. Spread 1 tsp sugar-free chocolate syrup on a small plate. Break the sandwich cookie into the syrup and RESERVE a spoonful of loose crumbs for the topping before you rim — once the crumbs are in the syrup they're too wet to sit on top of the drink. Press and rotate the glass rim through the remaining crumbs.
  2. 2.BUILD THE CONCENTRATE (into the rimmed glass). 1 tbsp instant coffee + 1 tsp black cocoa + 1/2 serving unflavored whey isolate + 2 tsp monk fruit sweetener. Blend the whey into the concentrate FIRST — this is the Proffee-series spine that prevents clumps.
  3. 3.ADD HOT WATER + FROTH. 2 tbsp hot (not boiling) water. Submerge the frother head BEFORE turning it on for splatter control. Froth until the concentrate is completely smooth — black cocoa clumps harder than plain coffee, so give it a few extra seconds. Add the third tbsp only if it needs help moving.
  4. 4.FINISH + SERVE. Fill the glass with ice, pour in 1/2 cup Fairlife fat-free ultra-filtered milk, spoon the reserved cookie crumbs over the top, stir once, and serve immediately.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

Keys to success

  • Blend whey into the CONCENTRATE first, before ice or milk. Proffee-series spine — carries from Ep 1.
  • Hot (NOT boiling) water for the concentrate. Boiling denatures the whey.

If something fails

No crumbs left for the topping: You rimmed first. Break the cookie into the syrup, then lift out a spoonful of the driest crumbs BEFORE rotating the glass through. If it's already too late, the drink is fine without the topping — the rim and the black cocoa carry the flavor.

Black cocoa clumps in the concentrate: Cocoa needs more agitation than instant coffee. Froth 15-30 sec longer, and make sure the powder went in BEFORE the water — dumping cocoa onto liquid sets lumps that won't break.

Drink tastes bitter rather than like cookies: Black cocoa is unsweetened and much darker than Dutch process. Push the monk fruit to 3 tsp, or drop the cocoa to 3/4 tsp. Also check the coffee dose — 1 tbsp plus black cocoa stacks two bitter notes.

Crumbs won't stick to the rim: Not enough chocolate syrup, or the glass rim is wet. Wipe the rim dry, re-spread a thin even layer of syrup on the plate, and rotate rather than press straight down.

Whey clumps in the finished drink: Concentrate wasn't blended long enough. Froth for another 15-30 sec until fully smooth before adding ice + milk. Adding whey directly to cold milk = permanent clumps.

Coffee flavor is weak: Too much water in the concentrate. Start with 2 tbsp hot water; add the third only if the mix isn't moving. You can also push the instant coffee to a full tbsp.

Topping sinks straight to the bottom: That's intended — stir once so the crumbs travel through the drink. If you want them to sit on top for a photo, use the largest reserved pieces and skip the stir until after the shot.

Storage and reheating

Store: Best served immediately. The blended concentrate (before ice + milk + rim + crumbs) can be refrigerated in a sealed jar for up to 24 hours — reblend briefly if it separates. Rim and crumb topping go on AT SERVING TIME only.

Reheat: Don't — this is an iced drink. For a hot version, skip the ice and use warm (not boiling) milk over the hot concentrate. Skip the rim for a hot serve (the syrup rim runs against a hot glass); the crumb topping still works.

Lasts: Finished drink is best in the first 2-3 minutes. The chocolate-syrup rim softens against ambient humidity in ~5 min; crumbs soften on contact with the drink. Concentrate alone (no ice/milk/rim/crumbs) holds 24 hours refrigerated.

Estimated nutrition

~140 cal | ~22g protein.

140 cal / 22g protein per glass (1 glass per batch — Ep 6 doesn't batch because the rim and crumb topping don't hold). Component breakdown per glass: 1 tsp sugar-free chocolate syrup (~2 cal / 0g protein) + 1 HighKey Original sandwich cookie (~30 cal / 1g protein — HighKey labels each sandwich cookie at ~30 cal / 1-2g protein depending on flavor; verify current package) + 1 tbsp instant coffee (~4 cal / 0g protein) + 1 tsp black cocoa (~5 cal / 0.5g protein) + 1/2 serving unflavored whey isolate (~55 cal / 14g protein — varies by brand) + 2 tsp monk fruit (~0 cal) + 2-3 tbsp hot water (0 cal) + 1/2 cup Fairlife fat-free (~45 cal / 6g protein) = ~141 cal / ~21.5g protein raw sum. Rounds to the creator-provided 140 / 22 target. Marked estimated. IMPORTANT ALLERGEN NOTE: HighKey Original Sandwich Cookies are ALMOND FLOUR based — TREE NUT allergen. The filmed build therefore carries dairy (whey isolate + ultra-filtered milk) and tree nuts (cookie). Verify the current package before publishing dietary claims — retail formulations and cross-contact statements drift. NO gluten-free claim published and no wheat/egg/soy declaration published: do not add either unless the current physical packages are read and confirmed. `allergens: ["dairy", "tree-nuts"]`. `dietTags: ["high-protein"]` only. Verify exact whey / cookie / syrup / cocoa / milk labels before publishing as label-verified. Not sponsored, not endorsed, not affiliated with Fairlife, HighKey, Torani, Skinny Syrups, King Arthur, or any specific instant coffee / whey / sweetener brand.

thesplitplate.com/cookbook/cookies-and-cream-iced-proffee

Cookies & Cream Iced Proffee
ProffeeSplit Cook Method™Power-up

Cookies & Cream Iced Proffee

Proffee Episode 6 — one HighKey sandwich cookie does double duty as the chocolate-syrup rim AND the crumb topping, with black cocoa carrying the dark-cookie flavor from inside the concentrate. 140 cal / 22g protein per glass, 5-minute build.

Make this when

You want Ep 1's concentrate-first iced protein coffee turned into cookies and cream on a single-cookie budget — chocolate-syrup rim, crumb topping, and black cocoa doing the dark-cookie flavor from inside the drink. 140 cal / 22g protein per glass. Ep 6 of Proffee. Same 5-minute build, same technique spine.

Total time
5 min
Yield
1 serving
Protein / serving
~22g
Cal / serving
~140
Allergens and safety

Contains: dairy, tree-nuts

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

First sip: sugar-free chocolate syrup + sandwich-cookie crumbs on the rim deliver the cookies-and-cream opener. Middle sips: black cocoa + strong instant coffee + fat-free ultra-filtered milk read as the dark cookie shell against cream. Finish: reserved crumbs stirred through so the flavor holds to the bottom of the glass. Not chalky, not clumpy — whey dissolves into the hot concentrate before ice + milk go in.

Ingredients

Single servingYields 1 serving — quantities below make one serving.

RIM THE GLASS

BUILD CONCENTRATE

ASSEMBLY

FINISH (post-pour)

Method

  1. 1
    BUILD THE COOKIE RIM

    Spread 1 tsp sugar-free chocolate syrup on a small plate. Break the sandwich cookie into the syrup and RESERVE a spoonful of loose crumbs for the topping before you rim — once the crumbs are in the syrup they're too wet to sit on top of the drink. Press and rotate the glass rim through the remaining crumbs.

  2. 2

    BUILD THE CONCENTRATE (into the rimmed glass): 1 tbsp instant coffee + 1 tsp black cocoa + 1/2 serving unflavored whey isolate + 2 tsp monk fruit sweetener. Blend the whey into the concentrate FIRST — this is the Proffee-series spine that prevents clumps.

  3. 3
    ADD HOT WATER + FROTH

    2 tbsp hot (not boiling) water. Submerge the frother head BEFORE turning it on for splatter control. Froth until the concentrate is completely smooth — black cocoa clumps harder than plain coffee, so give it a few extra seconds. Add the third tbsp only if it needs help moving.

  4. 4
    FINISH + SERVE

    Fill the glass with ice, pour in 1/2 cup Fairlife fat-free ultra-filtered milk, spoon the reserved cookie crumbs over the top, stir once, and serve immediately.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — 1 glass per adult at 140 cal / 22g protein. Adult-only because of caffeine.

Kid plate

Kid

Adult-only Powerup — this contains caffeine and is NOT a kid drink. Younger kids shouldn't have caffeine at all; older kids should get caffeine-free protein alternatives. Separately: the filmed HighKey Original sandwich cookie is almond-flour based (tree-nut allergen) — check the current package before it goes anywhere near a kid with a nut allergy.

Three keys to success

  1. 1RESERVE the topping crumbs BEFORE rimming. Once the cookie is in the chocolate syrup the crumbs are wet and won't sit on the drink. This is the one ordering mistake that costs you the topping.
  2. 2Blend whey into the CONCENTRATE first, before ice or milk. Proffee-series spine — carries from Ep 1.
  3. 3Hot (NOT boiling) water for the concentrate. Boiling denatures the whey.

Go deeper

Storage and nutrition

Storage: Best served immediately. The blended concentrate (before ice + milk + rim + crumbs) can be refrigerated in a sealed jar for up to 24 hours — reblend briefly if it separates. Rim and crumb topping go on AT SERVING TIME only.

Reheat: Don't — this is an iced drink. For a hot version, skip the ice and use warm (not boiling) milk over the hot concentrate. Skip the rim for a hot serve (the syrup rim runs against a hot glass); the crumb topping still works.

Lasts: Finished drink is best in the first 2-3 minutes. The chocolate-syrup rim softens against ambient humidity in ~5 min; crumbs soften on contact with the drink. Concentrate alone (no ice/milk/rim/crumbs) holds 24 hours refrigerated.

Watch the full cook

Brands I use

HighKey
HighKey
Original Sandwich Cookies (1 cookie per glass — rim + topping)
The cookies-and-cream identity on a single-cookie budget. Low-cal sandwich cookie with an ALMOND FLOUR base — verify the tree-nut allergen on the current package before serving. Any equivalent low-cal sandwich cookie substitutes. Not sponsored.
Black Cocoa Powder
Heavily Dutched black cocoa (1 tsp per glass)
The ingredient that makes one cookie enough. Black cocoa is the same dark, low-acid cocoa used in sandwich-cookie wafers — it supplies the cookie-shell flavor from inside the drink instead of from more cookies. King Arthur and Rodelle both sell it. Not sponsored.
Sugar-Free Chocolate Syrup
Torani Sugar-Free Chocolate OR Skinny Syrups Sugar-Free Chocolate (1 tsp per glass)
Rim tack. Only a teaspoon is used, spread on a plate rather than poured into the glass. Torani is thicker and grips the crumbs better. Not sponsored.
Fairlife
Fairlife
Fat-Free Ultra-Filtered Milk (1/2 cup per glass)
Series-standard high-protein milk in the fat-free grade — same as Ep 1-5. 8g protein per 1/2 cup vs 4g in regular skim milk. Not sponsored.
Unflavored Whey Isolate
Any clean-tasting unflavored whey isolate — ~28g protein per serving
Protein spine. Isolate (not concentrate) blends smoother. 1/2 serving per glass = ~14g whey protein + ~6g from the fat-free ultra-filtered milk + ~1-2g from the cookie and cocoa = ~22g total.
Any Instant Coffee
Nescafé, Folgers, Trader Joe's Instant, etc. (1 tbsp per glass for strong; 1/2 tbsp for milder)
Caffeine spine. Any instant coffee blends into the concentrate without a coffeemaker step. Caffeine content varies by brand — check the package if intake matters.
#Morning coffee#Afternoon Powerup#Adult drink#High-protein#No cook#5-minute build#Cookies and cream flavor#One-cookie build