Perelel x Bluestone Lane Recipes

Recipe #1: Pumpkin Protein Smoothie

Ingredients

Prepped

Add to Blender

Garnish / Accompaniments

Cinnamon

Steps

1. Add almond milk

2. Add prepped items to blender (banana, pumpkin puree, almond butter, Pumpkin Chai Triple-Support Protein, cinnamon)

3. Add ice last

4. Blend

5. Pour smoothie into cup

6. Cinnamon on top

Tips

• Always add ice last — this ensures the main ingredients are blended first, and the ice is then blended into that liquid, making it easier and faster to blend.

Recipe #2: Iced Pumpkin Protein Latte

Ingredients

• 1 cup whole milk (or non-dairy alternative)

• 1/3 cup Pumpkin Chai Triple-Support Protein

• 2 fluid oz espresso (or strong brewed coffee)

• 1/3 teaspoon vanilla extract (optional)

• 1 cup ice, to fill glass

Steps

1. Whisk protein powder into 1 cup of milk (or non-dairy alternative) until fully dissolved with no lumps. 

2. Chill the protein milk in the fridge for at least 30 minutes, or shake it over ice briefly, so it's cold before making the drink. Stir in 1/3 teaspoon vanilla extract if using.

3. Brew 2 oz espresso (or strong brewed coffee) and let it sit at room temp or pop it in the freezer for a couple minutes so it doesn't melt your ice too fast.

4. Fill your glass completely with 1 cup ice

5. Pour the chilled protein milk over the ice, filling most of the glass.

6. Add the espresso last, so it sits on top of the ice and milk rather than mixing in immediately. Serve with a straw.

Notes

Sizing guide: Small = 16 oz glass, Large = 20 oz glass — both use a double shot, so just adjust the amount of ice and protein milk to fill your glass size. 

For decaf, swap in decaf espresso or coffee.

Recipe #3: Pumpkin Protein Latte

Ingredients

• 1 cup whole milk (or milk alternative)
• 1/3 cup Pumpkin Chai Triple-Support Protein
• 2 fluid ounces espresso (or strong brewed coffee)
• 1/3 teaspoon vanilla extract (optional)
• 1 pinch ground cinnamon, for garnish

Steps

1. Whisk protein powder into 1 cup of whole milk (or non-dairy alternative) in a small saucepan until fully dissolved with no lumps. 

2. Warm the milk mixture over medium-low heat, stirring often, until it reaches 155–165°F. Use a thermometer if you have one — this range keeps it silky without scalding.

3. Froth the warm milk with a milk frother or steam wand until you get about 1 cm of fine microfoam on top.

4. Brew 2 oz espresso (or strong brewed coffee). For a small 8 oz cup, use a single shot; for a medium 12 oz mug, use a double shot.

5. Pour the espresso into your cup, then add the frothed protein milk on top, spooning the microfoam over last. Stir in vanilla extract if using, and finish with 1 pinch ground cinnamon for garnish.
   
   

Notes

Sizing guide: Small (8 oz) = single shot espresso; Medium (12 oz) = double shot; for a Large (16 oz), use a triple shot and scale the milk/protein up proportionally (about 1.5 cups milk + 6 tbsp protein powder). 

For decaf, swap in decaf espresso or coffee.