Mexican Hot Chocolate Protein Pudding Cups
A Mexican hot chocolate-inspired protein pudding built around cottage cheese, Greek yogurt, chocolate protein powder, cocoa, cinnamon, vanilla, and a careful pinch of cayenne. Keeps the creamy chocolate-cinnamon profile with a subtle chile warmth — 24g of protein and under 1g of fat per cup. Five jars, no cooking, no cleanup.
Cal
156
Protein
24g
Carbs
14g
Fat
1g
Per serving · 1 of 5 / ~140g
Prep
10 minutes
Total
1 hour 10 minutes
Method
- 01Add the cottage cheese, Greek yogurt, protein powder, cocoa, maple syrup, vanilla, cinnamon, cayenne, and salt to a blender.
- 02Blend 45–90 seconds, scraping down once, until completely smooth. The cottage cheese curds should disappear.
- 03Taste and adjust only the spice level. Add a pinch more cinnamon or cayenne if the chocolate tastes flat.
- 04Weigh the finished pudding if you want exact portions, then divide by 5.
- 05Portion into 5 small containers or jars, cover, and chill at least 1 hour before eating.
Notes from the kitchen
Blend longer than you think. Smooth texture is the difference between pudding and sweetened cottage cheese. If your protein powder is very sweet, reduce the maple syrup to 10g. If your protein powder is chalky, let the cups chill overnight before judging the texture. Cayenne is a feature, not a punishment. Start small — you can always whisk a little extra into one cup at the end if you want more heat. Storage: Fridge: covered, up to 5 days. Don't freeze — the texture gets grainy after thawing. No reheat. Eat cold.
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