Description
This creamy and naturally sweet Persimmon Latte, inspired by the Korean Hongshi Latte, is a comforting and delicious paleo and vegan drink perfect for Fall and Winter. Made with dairy-free milk and lightly spiced with cinnamon, it can be enjoyed hot or iced and customized with optional maple syrup and toppings like frothed milk or whipped coconut cream.
Ingredients
Main Ingredients
- 1 medium ripe hachiya persimmon or 1½ fuyu persimmons
- 2 cups almond milk or your favorite dairy-free milk (coconut milk for AIP)
- ½ tsp cinnamon
Optional Sweetener and Toppings
- 2-3 tsp maple syrup (optional)
- Frothed milk, whipped coconut cream, and/or cinnamon for topping (optional)
Caffeinated Variation
- ¼ cup strongly brewed coffee OR 2 shots of espresso (optional)
Instructions
- Prepare Persimmon: Cut the persimmon in half and remove the peel. If the skin doesn’t peel easily, scoop out the flesh with a spoon. Remove any seeds and cut the flesh into chunks.
- Blend Ingredients: Add persimmon chunks, almond milk, and cinnamon to a high-powered blender. Optionally add coffee or espresso for a caffeinated version. Blend until smooth.
- Sweeten to Taste: Taste the mixture and add 2-3 teaspoons of maple syrup if desired, then blend briefly again.
- Heat for Hot Latte: Pour the blended mixture into a small saucepan and heat over medium-low heat for about 5 minutes, stirring often. Do not let it boil; reduce heat if needed. Once warmed through, pour into mugs or glasses.
- Prepare Iced Latte: For an iced version, fill a glass with ice and pour the blended mixture directly over the ice without heating.
- Add Toppings: Top the latte with frothed milk, whipped coconut cream, and/or a sprinkle of cinnamon if desired. Serve immediately.
Notes
- You can use either hachiya or fuyu persimmons depending on availability and preferred sweetness.
- For an AIP-compliant latte, use coconut milk instead of almond milk.
- The latte can be served hot or iced based on your preference.
- Adjust sweetness with maple syrup or omit completely for a naturally sweetened version from the persimmons.
- The recipe makes 2 servings and can be easily doubled or halved.
- If the persimmon skin is tough, using a spoon to scoop out the flesh works best without losing too much.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Blending
- Cuisine: Korean
