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Smooth mocha shake with espresso and coffee beans in a softly lit charcoal and navy espresso bar at dusk.

Crowe’s Kitchen

Midnight Mocha

Instant coffee and frozen banana turn creamy chocolate into a quick cold mocha shake.

Made with MCT Creamy Chocolate 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 Creamy Chocolate IsaLean
  • 8–10 US fl oz cold water
  • ½ tsp instant coffee
  • 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 water before the powder and banana to help it disperse.

Need the shake base?

Choose MCT Creamy Chocolate IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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