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Mocha cookies-and-cream shake with coffee beans and cocoa by a rain-streaked cafe window at night.

Crowe’s Kitchen

Midnight Cookie Mocha

Coffee, cocoa and frozen banana turn a cookies-and-cream base into a cold mocha shake.

Made with MCT Cookies & Cream IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops MCT Cookies & Cream IsaLean
  • 8–10 US fl oz cold water
  • ½ tsp instant coffee
  • 1 tsp unsweetened cocoa
  • ¼ frozen banana

How to make it

  1. 1

    Add 8 US fl oz cold water and the instant coffee to your blender. Stir briefly to disperse the coffee.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Add the instant coffee to the cold water first, then add the remaining ingredients.

Need the shake base?

Choose MCT Cookies & Cream IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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