Pumpkin Spice MCT Iced Coffee

Prep Time: 10 minutes   Servings: 2

Bring cozy fall flavor to your morning coffee with this creamy Pumpkin Spice MCT Iced Coffee. Caramelized banana, pumpkin and warming spices create a naturally rich base, while Bluebonnet Organic MCT Powder adds a smooth, creamy finish. Poured over ice with coffee and a splash of your favorite milk, it’s an easy seasonal drink that feels like a coffeehouse treat made right at home.

Ingredients

• 1 ripe banana, sliced
• ½ cup pumpkin purée
• 1–2 tablespoons brown sugar or maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice
• 1 scoop Bluebonnet Organic MCT Powder
• 1 cup strongly brewed coffee, cooled
• ½ cup milk or your favorite plant-based milk
• 1 cup ice, divided
• Pinch of cinnamon for serving, optional

Preparation Instructions

1. Caramelize the banana. Add the sliced banana to a skillet over medium heat and cook until softened and lightly golden on both sides.
2. Create the pumpkin spice base. Add the pumpkin purée, brown sugar or maple syrup, cinnamon and pumpkin pie spice to the skillet. Stir with the banana and cook briefly until warm, fragrant and well combined.
3. Add the MCT powder. Transfer the warm pumpkin-banana mixture to a heat-safe container. Add Bluebonnet Organic MCT Powder.
4. Blend until smooth. Using an immersion blender, blend the mixture until creamy and smooth. Allow it to cool slightly.
5. Assemble the coffee. Divide the pumpkin spice mixture between two glasses. Fill each glass with ice and pour the cooled coffee over the top.
6. Make it creamy. Finish each glass with a splash of milk or your favorite plant-based milk.
7. Serve. Stir well to combine all the layers. Sprinkle with a little cinnamon or pumpkin pie spice, if desired, and enjoy immediately.

Recipe Tip

For a stronger coffee flavor, use cold brew or chilled espresso instead of regular brewed coffee. You can also prepare the pumpkin spice base ahead of time and refrigerate it for an easy morning coffee.