I buy a lot of persimmons when they are in season and enjoy eating them over several weeks. While my persimmon supply lasts, I will continue to post recipes using persimmons.
Today, I’m using both Hachiya and Fuyu variety. Hachiya persimmon is the pointy one.
The flat one is called Fuyu, and I used it in the salad last time. For this recipe, it doesn’t matter which varieties are used.
I normally don’t drink soy milk but I some leftover soy milk at home from baking. I didn’t want to throw it away so I came up with this recipe. It’s a nice drink to remind you of fall/winter. It will also be nice to accompany a holiday meal.
There will be no step-by-step instructions as all you need to do is blend all ingredients. However, I just wanted to point out one thing. When you eat Hachiya persimmons, they need to be completely soft. When they ripe, they become like a balloon filled with liquid like this.
If you don’t wait them to completely ripe, they are astringent and inedible.
This persimmon milk is a thick sweet almost smoothie-like drink. If you wanted more runny, you can add more plant-based milk.
- 2 large ripe persimmons
- 1 cup plant-based milk of your choice
- 3 large pitted dates
- Ground nutmeg (optional)
- Put all ingredients except for nutmeg in a blender and blend!
- Sprinkle ground nutmeg. It's optional but it's a nice touch.
Laurel says
I never would have thought to combine these ingredients, but this looks AMAZING! Can’t wait to give it a try!
admin says
Thank you for your comment. It actually works! 🙂