I think it can be universally agreed on that at a room temperature protein shake is the one of the worst things inflicted upon humanity. It’s right up there with headphones that won’t untangle and water running into your sleeves while washing your face.
So what do you do when you need to consume a pre-cooled drink hours after said coolness was established? You could just suck it up and drink it warm, and be filled with all sorts of self-loathing and regret.
Alternatively, you could keep it cold with the power of science (and a basic knowledge of thermodynamics).
I’m sure you’ve heard of this wonderful thing called insulation – it keeps your house warm at night, your takeaway coffee hot, and your esky beers cool. It works by using a barrier that slows down the inevitable leakage of heat or cold.
The first part of this two-phase plan is to add some icy goodness to your beverage. If you’ve made it at home you can add ice cubes, or freeze it. I freeze a small amount of water (about 200 mL) in my shaker cup in advance, then add the protein shake on top, like so:
Sure, your drink does get watered down a bit, but it’s worth it for that icy freshness. Protein powder is designed to be mixed with water or milk, so I don’t even notice a difference in taste as long as I put the same amount of powder in.
The second part is to wrap it in a tea towel, or any material you have on hand. A jumper or t-shirt works too. You can literally use anything made out of fabric.
The other advantage of wrapping it up is that the condensation when it melts doesn’t go everywhere. There’s nothing worse (apart from the aforementioned room temperature shake which you will now never have to encounter again) than everything else in your bag getting wet and cold.
This can apply to any drink! If you’re going out on a daytime adventure and need a cold refreshment after 8 hours, the freeze-and-insulate method guarantees success.