Persimmon Latte (Hongshi Latte) - Paleo, Vegan, AIP
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!
Servings: 2 servings
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.
Nutrition
Serving: 1serving - makes 2 | Calories: 143kcal | Carbohydrates: 30g | Protein: 2g | Fat: 3g | Sodium: 326mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin C: 55mg | Calcium: 329mg | Iron: 2mg