Vegan Chai-Spiced Persimmon Smoothie

October 26, 2020
I adore persimmons but I noticed most people around me have no idea how to eat them. What can you make with a persimmon? You can try my persimmon salad recipe that I already shared here on PD, or you can make your mornings sweet with this chai-spiced persimmon breakfast smoothie. Making a smoothie is not a big deal in itself, right? You just throw everything in a blender and that's it. The more difficult part is what to throw in your blender to get a perfectly smooth, delicious, healthy and filling smoothie that will kickstart your day.

Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings. So they make a perfect fall ingredient to any dish you make. Not only are persimmons tasty, they’re packed with nutrients that can benefit your health in several ways. Persimmons are a good source of Vitamin A, C, E, K, B6 and thiamin (B1), riboflavin (B2), folate, potassium, copper, manganese, magnesium and phosphorus. These colorful fruits are low in calories and loaded with fiber, making them a slimming food as well. Persimmons also contain beneficial plant compounds that have antioxidant qualities.
persimmon smoothie in a glass jar

Vegan Chai-Spiced Persimmon Smoothie

Recipe Type: Beverages Breakfast
utensils YIELDS 1 serving
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  • 1 large persimmon, quartered
  • 3/4 cup unsweetend almond milk
  • 1/4 cup chai tea
  • 1/4 tsp ground cinnamon
  • 1 pinch fresh nutmeg
  • 1 pinch cloves
  • 1/2 tsp vanilla extract
  • to taste maple syrup
  • 1 tsp fresh ginger
  • 1–2 ice cubes
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1. Add all ingredients to a blender and blend until smooth.

2. Taste smoothie for flavor and add more spices or pure maple syrup to taste.

To make it stronger or smoother you can leave your chai tea bags or blend in the water for longer or shorter time, as you like it. I prefer with strong taste, so I always leave my chai tea blend in for longer time and I just add a half cup of hot water to it.

3. Serve with chopped nuts, granola, and/or chia seeds on top.

Also by Imola: Vegan Saffron Hollandaise with Asparagus

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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