Persimmon Latte
Inspired by Korean hongshi lattes, this Persimmon Latte is the perfect pick-me-up any time of the day. WIth juicy persimmon fruit and milk, this irresistibly sweet and creamy blended beverage comes together in minutes. Dairy-free, paleo, and vegan friendly.
If you’re looking for a way to use persimmons during the fall and winter months while they’re in season, look no further than this persimmon latte -but what exactly is a persimmon latte? It’s simple! Read on for the details.
Popular in South Korean cafes and coffee shops, the persimmon latte (hongshi latte) is milk, persimmon fruit, and sometimes espresso or coffee blended into a vibrant and frothy latte, served hot or cold.
Fuyu vs. Hachiya Persimmons
Fun fact: there are hundreds of varieties of persimmons, so it’s essential to use the right one. While technically a berry, persimmons look like a cross between a tomato and a peach. When ripe, they have a delicate, sweet taste and texture.
However, an unripened persimmon is bitter and chalky-tasting, so it’s essential to use the right kind. Fuyu persimmons, for instance, have a pleasantly sweet flavor before they soften and are great for eating whole. On the other hand, Korean hachiya persimmons must be eaten when they’re soft, and the flesh is juicy and jelly-like. That said, for hongshi lattes, very ripe hachiya persimmons are best.
Why You Should Make a Persimmon Latte
- Bored of pumpkin spice? This is a great way to switch things up.
- Caffeine optional – adding coffee is up to you.
- It’s the perfect cozy and comforting fall/winter drink.
- It’s dairy-free, paleo, and vegan (when made with plant-based milk).
- Persimmon acts as a natural sweetener. Adding additional sweeteners is optional.
🍊 Ingredients
Here’s what you’ll need to make a delicious persimmon latte:
- Persimmon – Using a very ripe persimmon is key. They should be soft and squishy with dark orange (almost red) skin.
- Milk – Milk blends with the other ingredients to make a frothy latte. You can use dairy milk or dairy-free milk (almond, coconut, oat, or cashew).
- Coffee – You can make it with or without coffee. Add a splash of strongly brewed coffee or espresso for caffeine and flavor.
- Spice – Cinnamon and/or nutmeg for a hint of cozy, warming flavor from
- Sweetener – You can use maple syrup, honey, or simple syrup for a touch of added sweetness. Persimmons are super sweet, so I like to taste the mixture before adding sweetener.
- Recommended Tools –
- High-Speed Blender
- Small Saucepan
- Mesh Strainer (optional)
📖 How To Make Persimmon Latte
1️⃣ Step One: Prep persimmon.
With a vegetable peeler or a sharp pairing knife, remove the skin, stem, and core from the persimmon.
2️⃣ Step Two: Blend latte.
After peeling away the skin, add the flesh to a high-speed blender along with the milk, cinnamon, coffee, and sweetener of your liking. Blend until smooth.
3️⃣ Step Three: Heat latte.
Transfer the mixture to a small saucepan and warm over medium heat until it reaches your desired temperature.
4️⃣ Step Four: Strain, garnish and serve.
If necessary, strain out any pieces of fruit through a mesh strainer before pouring the latte into a large mug. Top with cold foam (optional) and garnish with freshly ground cinnamon and nutmeg. Enjoy!
👉 Recipe Tips
- Hachiya persimmons are common in grocery stores during the fall and winter months and are readily available at international grocery stores. If they’re not in season, you can use canned persimmon.
- You’ll need a high-speed blender that’s heavy-duty enough to incorporate the milk and fruit flesh fully.
- After blending, you may need to strain the mixture. You don’t want any stringy pieces of fruit floating about. Your latte should be silky smooth.
- Persimmon acts as a natural sweetener, so you may not need any extra. Give it a taste before adding more.
🔀 Variations
Check out the list below for ways to switch up your latte and make it extra special.
- Iced – Skip warming the mixture on the stovetop and pour it straight from the blender into a glass with ice.
- Vegan – Use your favorite plant-based milk or barista blend (almond, soy, oat, etc.) and sweeten your drink with maple syrup. Top with vegan cold foam.
- Paleo – For paleo purposes, use almond or coconut milk and add a touch of honey.
- Flavor – Add flavored syrups like vanilla simple syrup, brown sugar syrup, or orange simple syrup. You could also add a tiny bit of vanilla or almond extract to add depth to the flavor.
- Spice – Sprinkle with pumpkin pie spice before serving.
- Cold foam – Top with a layer of creamy cold foam.
🧊 How To Store
This drink is best enjoyed freshly blended but can be stored in the fridge for 2 to 3 days.
Storing: I like storing extra lattes in jars with tight-fitted lids. That way, I can shake it up to reblend the ingredients and enjoy.
Freezing: You can freeze the mixture in ice cube trays and then use the cubes to chill and add flavor to future iced drinks.
❔ FAQ
If you can only find Fuyu persimmons, they should work if you have a high-speed blender. The flesh isn’t nearly as soft as hachiya persimmons, so you’ll need a powerful blender.
The flesh of a persimmon fruit tastes juicy and sweet. The flavor is similar to a ripe cantaloupe with a subtle tang and a naturally sweet, warming flavor.
Adding coffee is totally up to you! You can add regular or decaf coffee or a couple of espresso shots for the caffeine and flavor.
🧋 More Specialty Drinks
Persimmon Latte
Equipment
- High Speed Blender
- Mesh Strainer
- Small Saucepan
Ingredients
- 1/3 cup persimmon flesh only very ripe
- 10 oz milk or dairy free milk
- 1/4 tsp Ground Cinnamon
- 1 oz espresso or strongly brewed coffee (optional)
- 1 tablespoon maple syrup or honey to sweeten (optional)
Instructions
- Add the ripe persimmon flesh to a high-speed blender along with the milk, cinnamon, coffee, and sweetener. Blend until smooth.
- Pour into a small saucepan and heat stirring with a whisk until the desired temperature is reached.
- Strain if necessary through a mesh strainer, or pour into a large mug. Top with cold foam if desired and garnish with freshly ground cinnamon or nutmeg.
