I need a protein drink that isn't thick like a shake.

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Replies

  • erialcelyob
    erialcelyob Posts: 341 Member
    I mixed mine with almond milk which is quite a thin, watery consistency
  • Kamnikar64
    Kamnikar64 Posts: 345 Member
    I just checked back on this and all of you were very helpful and have me quite a few options and things to try. I appreciate the help. Lisa
  • magtart
    magtart Posts: 161 Member
    The Apple-Melon flavor of Isopure Zero carb isn't horrible.
  • robinangemi
    robinangemi Posts: 1 Member
    Protein powder to meals! Why didn't I think of that before? I hate the shakes to the point that I have to drink them over the sink to catch my gag reflex. I am going to do that from now on. Thanks to whoever suggested it. Sometimes it is good to point out the obvious.
  • WonderWhitney11
    WonderWhitney11 Posts: 78 Member
    Yup. I was going to suggest Isopure too. I found it at a local organic/health store. It was ok, but has a weird bitter/sour/kinda gritty taste to it.
  • reikime
    reikime Posts: 8 Member
    I use the Jay Robb egg white protein in vanilla and chocolate, it is not thick at all- and I mix it with unsweetened almond milk.
  • Yi5hedr3
    Yi5hedr3 Posts: 2,696 Member
    Make it with water, not milk.
  • jessef593
    jessef593 Posts: 2,272 Member
    Add more water. That is all.
  • maasha81
    maasha81 Posts: 733 Member
    ON is pretty thin when mixed with water.
  • Ultima_Morpha
    Ultima_Morpha Posts: 892 Member
    Also, don't mix in a blender. Use a shaker bottle or the like. A blender with thicken and froth up most protein powders...especially those with thickening agents (xantham gum, carageenan).

    I find Jay Robb to be almost unpleasantly thin and Atkins are the consistency of milk.
  • athens1000
    athens1000 Posts: 34 Member
    edited January 2016
    I got Cocotein from GNC. It tastes delicious and has 20g of protein and only 5g of sugar. Its just like coconut water. I drink them in the summer when I dont want really heavy protein shakes.

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