Persimmon Cinnamon Matcha Latte

Persimmon Cinnamon Matcha Latte

Ask any Korean about autumn, and somewhere in the answer there'll be a persimmon tree. Bare branches against a clear, still sky, bright orange fruit catching the last of the autumn light. A grandmother's garden, a long branch tapping at the fruit, sticky fingers and the soft thud of one landing in the grass. The taste of sunshine ripened slowly.

Persimmons on a bare branch in autumn

TOKKIA opened at the start of December, on the quiet edge of winter. For our very first seasonal menu, we wanted to bring a little of that autumn indoors — to gather what the season had left behind and offer it back to whoever came through the door.

So we made this. Ripe persimmons blended into syrup, layered with milk and matcha. Green on top, warm orange beneath, cinnamon dusted over. A drink that looked like the season turning, and held it all in one glass.

Here's how it's made — for the next time autumn calls for something gentle.

Making it at TOKKIA

Ingredients

For the persimmon syrup

  • Ripe persimmons, sugar, and water in a 1 : 1 : 0.7 ratio

For the drink base

  • 3.5 g matcha
  • 35 ml hot water (70°C)
  • 40 ml persimmon syrup
  • 120 ml milk
  • 4–5 ice cubes

To finish

  • A light dusting of ground cinnamon

Method

  1. Cut ripe persimmons into chunks. Blend with sugar and water in a 1 : 1 : 0.7 ratio until completely smooth.
  2. Measure 3.5 g of matcha into a bowl. Add hot water at 70°C and whisk gently until silky.
  3. Spoon 40 ml of persimmon syrup into a glass. Add 4–5 ice cubes, then pour 120 ml of milk over the top.
  4. Gently pour the whisked matcha over the milk, letting it settle into a green layer above and warm orange beneath.
  5. Dust lightly with cinnamon.

Making it at Home

Choosing persimmons. Look for ripe, deep-orange fruit that gives slightly when pressed. If they're firm when you buy them, leave them on the counter for a few days until they soften.

Water temperature. 70°C sounds precise, but here's an easy way: boil your kettle, then let it sit for three or four minutes. Too hot and the matcha turns bitter; too cool and it won't dissolve.