Spiced Persimmon Pour Over with Candied Walnuts

A cozy pour over coffee with sweet persimmon and spiced candied walnuts

Looking for a fall-inspired coffee that's both cozy and unique? This Spiced Persimmon Pour Over combines the natural sweetness of ripe persimmons with warming spices and crunchy candied walnuts for a perfectly balanced seasonal drink.

This recipe uses a medium-dark roast coffee that pairs beautifully with the fruit's honey-like sweetness. The homemade persimmon syrup and spiced walnuts are super easy to make ahead, making this the perfect special morning treat or afternoon pick-me-up during persimmon season.

Why You’ll Love This Recipe

This isn't your average cup of coffee! Here's why you'll love it:

Uses seasonal persimmons at their peak sweetness
Easy to prep components ahead of time
Naturally sweetened with fruit and honey
Perfect balance of sweet, spicy, and nutty flavors

Spiced Persimmon Pour Over with Candied Walnuts

A cozy pour over coffee with sweet persimmon and spiced candied walnuts

Pour Over Coffee, Persimmon Coffee, Fall Coffee, Spiced Coffee, Candied Walnuts

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Equipment

Pour over dripper
Paper filter
Coffee grinder
Scale
Kettle
Small saucepan
Blender or food processor
Fine-mesh strainer

Ingredients

24g medium-dark roast coffee beans
350ml filtered water at 200°F
2 tablespoons persimmon syrup
2 tablespoons spiced candied walnuts, chopped
**For persimmon syrup:**
1 very ripe Hachiya persimmon
1/4 cup honey
1/4 cup water
1/4 teaspoon cinnamon
**For candied walnuts:**
1/2 cup walnut halves
2 tablespoons honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of salt

Instructions

**Make the persimmon syrup:** 1. Peel and puree the persimmon 2. Combine with honey, water, and cinnamon in a small saucepan 3. Simmer for 5 minutes, strain, and cool
**Prepare the candied walnuts:** 1. Toast walnuts in a dry pan until fragrant 2. Add honey and spices, stirring until coated 3. Cool on parchment paper
**Brew the coffee:** 1. Grind coffee beans to medium-fine consistency 2. Place filter in pour over dripper and rinse with hot water 3. Add ground coffee and bloom with 50ml water for 30 seconds 4. Continue pouring water in circular motions until reaching 350ml
**Assemble the drink:** 1. Stir persimmon syrup into hot coffee 2. Top with chopped spiced candied walnuts 3. Serve immediately

Pro Tips

Use very ripe, soft Hachiya persimmons for the sweetest flavor
Make the persimmon syrup and candied walnuts up to a week ahead
Grind coffee just before brewing for the freshest taste
Serve immediately while the coffee is hot and walnuts are crunchy

Calories: 285kcal, Carbohydrates: 42g, Protein: 5g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Sodium: 45mg, Potassium: 285mg, Fiber: 3g, Sugar: 35g, Vitamin A: 2500IU, Vitamin C: 12mg, Calcium: 55mg, Iron: 1.2mg

Dessert

Healthy

Hot

Beverage

Drink

American