Mexican Hot Chocolate Protein Pudding Cups
Creamy chocolate-cinnamon pudding made with cottage cheese, Greek yogurt, protein powder, cocoa, and a quiet cayenne kick. Five no-cook cups with 24g protein each.
Cal
156
Protein
24g
Carbs
14g
Fat
1g
Per serving · 1 of 5 / ~140g
Prep
10 minutes
Cook
0 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. Macros vary by protein powder. The published 24g protein per cup assumes a ~120-calorie scoop with ~24g protein. If your scoop differs (most fall in the 100-140 calorie range), recalculate against your label. Food safety: keep covered and refrigerated. Best within 3-4 days.
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