Creamy and naturally sweet persimmon latte is a wonderful and comforting paleo and vegan latte during Fall and Winter, made with dairy free milk. Inspired by Korean hongshi latte, and it’s quick and easy to make and can be served iced or hot!
If you ever go to a coffeeshop in Korea, the options and the varieties are endless. They have some of the most creative drinks and flavors, and this persimmon latte is just one of many. Persimmon is probably my favorite fall and winter treat, and growing up, I would look forward to the weather cooling down to enjoy this juicy and delicious fruit. It’s no surprise to me that it’s perfect in this yummy Korean latte!
Persimmon Latte (Hongshi Latte) Recipe
This paleo and vegan latte uses ripe hachiya persimmons, called “hongshi” in Korean (which is why it’s called hongshi latte there). The flavor of persimmon is amplified with cinnamon, and made creamy and dreamy with dairy free milk. It’s just heaven in a cup if you are a persimmon fan like me!
Ingredients in Persimmon Latte
There are just a few ingredients in this delicious dairy free and paleo latte, and it’s so easy to make!:
- hachiya persimmon (or “hongshi” in Korean): The shape of this variety is longer than the more common fuyu persimmon you may have seen at store or farmers markets. This variety gets much softer when ripe, and so sweet and amazing. If you can’t find hachiya, you can use fuyu in a pinch. Just make sure the fruit is very ripe so it’s not too hard.
- almond milk: You can use any dairy free milk of your choice, but I used almond milk. If you are following AIP, use coconut milk.
- cinnamon: Feel free to leave it out if you don’t have it on hand or if you aren’t a fan. I think it brings out the delectable persimmon flavor even more, but it’s not necessary.
- maple syrup: I personally did not think that this persimmon latte needed any extra sweeteners, but if you want to sweeten it more, you can add a teaspoon of maple syrup at a time to taste. Honey will also work.
Other toppings you can add at the end are more cinnamon, frothed milk, whipped cream, and/or even chopped nuts!
How to Add Coffee To This Paleo Latte
While this yummy persimmon latte is caffeine free, you can definitely make this recipe with coffee or espresso if you want! When blending the persimmon and milk together, simply add 1/4 cup of strongly brewed coffee or 2 shots of espresso. Warm up on the stove together for a hot latte, or pour over ice if you want to enjoy it cold.
Notes & Substitutions
- I highly recommend using hachiya persimmon (longer in shape) since they are much softer for blending. However, fuyu persimmon will work in a pinch and they may be easier to find. Use a high-powered blender to break them down completely.
- I used almond milk, but you can use any dairy-free milk you have on hand. Cashew milk will also work beautifully. If you are making an AIP latte or if you are nut-free, use coconut milk instead.
- To froth milk, you can heat it up gently over medium low to low heat on the stovetop. Use a frothing wand to froth. If you want to make it real easy, just add milk to an electric frother and let it do the job. I have this one and I love it so much!
If you enjoyed this delicious Korean latte with persimmon, you might also like:
- Paleo & Vegan Pumpkin Spice Latte (Whole30 Option)
- White Chocolate Matcha Latte (Paleo, Whole30, Keto, Vegan)
- Black Sesame Latte (Paleo, Vegan, Whole30)
- Pink Beet Latte (Paleo, Whole30, Vegan)
- Iced Bulletproof Turmeric Latte (Paleo, Whole30, Keto)
Persimmon Latte (Hongshi Latte) – Paleo, Vegan, AIP
Ingredients
- 1 medium ripe hachiya persimmon or 1½ fuyu persimmon
- 2 cups almond milk or your favorite dairy free milk (coconut milk, for AIP)
- 1/2 tsp cinnamon
- Optional: 2-3 tsp maple syrup
- Optional: Frothed milk, whipped coconut cream, and/or cinnamon for topping
For caffeinated latte:
- 1/4 cup strongly brewed coffee OR 2 shots of espresso
Instructions
- Cut the persimmon in half, then remove the peel. If the skin doesn't peel off easily, use a grapefruit spoon or a regular spoon to scoop out the flesh from the skin. Remove seeds, if any, and cut into chunks.
- Add the persimmon chunks, almond milk, and cinnamon to a high-powered blender, and blend until smooth. You can also add coffee or espresso here if you are making it caffeinated.
- Taste then add maple syrup, if needed.
- For hot latte: Pour into a small saucepan and heat over medium low heat for 5 minutes while stirring often, making sure the mixture doesn't come to a boil. If it does, lower the heat more. Pour the mixture in to a mug or a glass.
- For iced latte: No need to heat up the blended mixture. Fill a glass with ice, then pour into the glass.
- Top with frothed milk, whipped coconut cream, and/or cinnamon before serving.
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Easy recipe, my family LOVES them! Will definitely be making again, thank you so much for the awesome recipe!
Brilliant, loved that you advised NOT to add in maple syrup until after the rest of the ingredients because if I hadn’t done that, my latte would have been way too sweet. Definitely gonna try it with coconut whip & Coffig (my “fake” coffee) next time!! So easy, so yum. Thanks!
So happy you enjoyed it!! Coconut whip sounds AMAZING.
OMG this is amaaaaaazing!!!! My new favorite latte hands down! I made mine without any additional sweeteners cuz I think the persimmon gives it plenty, and iced cuz it was kinda thick almost smoothie like. So good!!!!
Amazing!! Yes, I rarely add sweetener to this and it’s still delicious. Thanks so much!!