Spiced Persimmon Moka Pot with Maple Foam

A cozy coffee treat with sweet persimmon and warming fall spices topped with maple foam

Looking for a fall-inspired coffee that's different from the usual pumpkin spice? This Spiced Persimmon Moka Pot combines the natural sweetness of ripe persimmons with warm autumn spices and rich coffee, all topped with a dreamy maple-infused foam.

This recipe uses a medium-dark roast coffee brewed in a Moka pot for the perfect bold base. The persimmon syrup is super easy to make ahead, and when combined with the spices and maple foam, it creates a perfectly balanced seasonal drink that'll make you forget about regular flavored lattes.

Why You’ll Love This Recipe

This unique coffee drink brings together seasonal flavors in an exciting way!

Uses fresh persimmons when they're in peak season
Quick to make with simple ingredients
Perfect fall alternative to pumpkin spice drinks
Can be made ahead - the persimmon syrup keeps for weeks

Spiced Persimmon Moka Pot with Maple Foam

A cozy coffee treat with sweet persimmon and warming fall spices topped with maple foam

Persimmon Coffee, Moka Pot Coffee, Fall Coffee Drink, Spiced Coffee, Maple Foam Coffee

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Equipment

Moka pot
Milk frother or foam maker
Blender (for syrup)
Fine-mesh strainer
Small saucepan
Measuring spoons

Ingredients

2 tablespoons persimmon syrup (from 1 ripe persimmon, 1/2 cup sugar, 1/2 cup water)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons ground coffee (medium-dark roast)
4 oz water for Moka pot
4 oz whole milk
1 tablespoon pure maple syrup
Pinch of cinnamon for garnish

Instructions

Make persimmon syrup: Blend ripe persimmon with sugar and water, strain, and simmer for 5 minutes. Cool and store.
Fill Moka pot base with hot water and add ground coffee to the filter basket.
Combine persimmon syrup with spices in your serving cup.
Brew coffee in Moka pot according to manufacturer's instructions.
While coffee brews, combine cold milk and maple syrup in a milk frother.
Pour hot coffee over spiced persimmon syrup and stir well.
Top with maple foam and dust with cinnamon.

Pro Tips

Use very ripe, soft persimmons for the best flavor in your syrup
Pre-heat your Moka pot with hot water for better extraction
Foam the milk when it's cold for the best texture
Store leftover persimmon syrup in the fridge for up to 2 weeks

Calories: 245kcal, Carbohydrates: 48g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 85mg, Potassium: 390mg, Fiber: 2g, Sugar: 42g, Calcium: 180mg, Iron: 1mg

Hot

Dessert

Beverage

Drink

American