Spiced Persimmon Moka Pot with Vanilla Bean

A cozy coffee treat with sweet persimmon and warming spices, topped with vanilla bean cream

Love fall flavors? This Spiced Persimmon Moka Pot coffee combines the natural sweetness of ripe persimmons with warming autumn spices and rich coffee, all topped with a dreamy vanilla bean cream. It's like autumn wrapped up in your favorite mug!

This recipe uses a medium-dark roast coffee brewed in a Moka pot for the perfect bold base. The persimmon syrup comes together quickly, and when mixed with the fresh vanilla bean cream, it creates a perfectly balanced seasonal drink. Great for crisp mornings or afternoon pick-me-ups.

Why You’ll Love This Recipe

This unique coffee drink brings together seasonal flavors in an exciting way. Here's why you'll love it:

Uses fresh seasonal persimmons for natural sweetness
Quick and simple to prepare in your Moka pot
Perfectly spiced with warming fall flavors
Customizable sweetness based on your preference

Spiced Persimmon Moka Pot with Vanilla Bean

A cozy coffee treat with sweet persimmon and warming spices, topped with vanilla bean cream

Persimmon Coffee, Moka Pot Coffee, Spiced Coffee, Fall Coffee, Vanilla Bean Coffee

Twitter

Facebook

PRINT RECIPE PIN RECIPE WRITE A REVIEW

Equipment

Moka pot
Small saucepan
Blender
Fine-mesh strainer
Whisk or hand mixer
Coffee grinder

Ingredients

4 tablespoons medium-dark roast coffee beans, finely ground
2 ripe Fuyu persimmons, peeled and diced
1/4 cup water
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 vanilla bean, split and scraped
1/2 cup heavy cream
Pinch of salt

Instructions

Combine diced persimmons, water, honey, cinnamon, and nutmeg in a small saucepan. Simmer for 5-7 minutes until persimmons are very soft
Blend the persimmon mixture until smooth, strain, and set aside
Fill the Moka pot's lower chamber with hot water and add ground coffee to the filter basket
Brew coffee according to your Moka pot's instructions
Meanwhile, whip heavy cream with vanilla bean seeds until soft peaks form
Divide the persimmon syrup between two mugs, add the hot coffee, and top with vanilla bean cream
Garnish with a light dusting of cinnamon if desired

Pro Tips

Use very ripe Fuyu persimmons for the best natural sweetness
Grind your coffee just before brewing for optimal flavor
Scrape the vanilla bean thoroughly to get all the tiny seeds
Make extra persimmon syrup and store it in the fridge for up to a week

Calories: 185kcal, Carbohydrates: 22g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 45mg, Potassium: 285mg, Fiber: 3g, Sugar: 18g, Vitamin A: 2890IU, Vitamin C: 12mg, Calcium: 55mg, Iron: 0.5mg

Healthy

Hot

Beverage

Drink

American