- 2 ripe fuyu persimmons
- 1 banana, frozen
- 1 cup almond milk, cashew milk or other nut milk
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- pinch of ground cloves
Wash the persimmons and slice off the stem. Add them along with all other ingredients to a high-powered blender and blend for one minute.
Optionally, garnish the inside of a glass with a thin persimmon slice.