Ingredients (good for 2 servings)
1 medium ripe persimmon
2 cups almond milk or your favorite milk
½ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
2-3 tsp maple syrup
Frothed milk or whipped coconut cream
How to make:
Peel the persimmon and cut it 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 into a mug or a glass.
For iced latte: No need to heat up the blended mixture. Fill a glass with ice, then pour it into the glass.
Top with frothed milk, whipped coconut cream, and/or cinnamon before serving.
Tips | Points
Other toppings you can add at the end are more cinnamon, frothed milk, whipped coconut cream, and/or even your favorite nuts!
Background of this recipe
I'm making this dairy-free latte with persimmon since it's one of my favorite fall fruits and it's so much easier to find.