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Hydrate First: Pour 4 ounces of the water over two scoops of powder in a wide-mouthed quart mason jar or shaker bottle. Mix with any clean implement long enough to reach the bottom. For my weirdo friends: I don’t mean a pencil. Make an evenly-mixed slurry. This step helps reduce grittiness by giving the powder some time to hydrate.
Add Spices and Sweeteners: Add the Vanilla Naked Pea powder, unsweetened cocoa powder, ground cinnamon, cayenne pepper, and sucralose. Drizzle in the honey and Torani hazelnut syrup.
Stir: Mix those ingredients into the slurry.
Add Liquid: Add the 6 oz. milk and the remaining water in the form of ice cubes and cold water. I generally don’t worry about over-diluting this.
Blend: If you were using a blender, this is when you would blend on high speed for 30–45 seconds. I would use a frother or stick blender in the mason jar, or shake vigorously in a shaker bottle with a blending ball until it’s uniformly smooth. There shouldn’t be dry spots because of your creation of the slurry, but make sure there are no places where the slurry isn’t mixed into the liquid. If you’re using a blender or frother, I suggest holding back the ice until after blending. I don’t feel like adding ice causes detrimental dilution. A more dilute shake actually tastes better than a thicker one.
Drink: Down the hatch!