Peach Yogurt Smoothie with Vanilla

This smoothie tastes like a peach cobbler in a glass: sweet peaches, tangy yogurt, a little vanilla and a pinch of nutmeg. It is a simple four-ingredient base that works with frozen peach slices all year and with ripe fresh peaches in midsummer.

Peaches are mild, so the yogurt does a lot of the work here. Plain yogurt keeps the drink from tasting sugary and gives it a creamy, slightly sour backbone that makes the fruit taste brighter.

Peach Yogurt Smoothie with Vanilla

This smoothie tastes like a peach cobbler in a glass: sweet peaches, tangy yogurt, a little vanilla and a pinch of nutmeg. It is a simple four-ingredient base that works with frozen peach slices all year and with ripe fresh peaches in midsummer.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 cups frozen organic peach slices or 2 ripe fresh peaches plus 4 ice cubes
• 3/4 cup plain yogurt
• 3/4 cup milk or orange juice for a tangier drink
• 1/2 tsp vanilla extract
• 1 pinch ground nutmeg or cinnamon
• 1–2 tsp honey optional, to taste

Method

 

1. Pour the milk into the blender, then add the yogurt, vanilla and nutmeg.
2. Add the frozen peaches on top.
3. Blend on low for a few seconds to break up the fruit, then on high for about 45 seconds until smooth.
4. Taste and add honey if needed. If the smoothie is too thick, add more milk a tablespoon at a time and blend briefly.
5. Serve immediately, with a pinch of nutmeg on top if you like.

Notes

• Fresh peaches should be fragrant and give slightly when pressed; underripe peaches make a flat, sour smoothie.
• There is no need to peel peaches for a smoothie. The skins blend in and add a little color.

Frozen or fresh peaches?

Frozen peach slices are the easy option and give a thick, frosty result every time. Ripe fresh peaches have more aroma in season, but because they are not frozen you will need ice, which dilutes the flavor slightly.

A good compromise is to slice very ripe summer peaches, spread them on a tray, freeze them and keep them in a bag for smoothies through the autumn.

Three ways to change it up

• Peach melba: replace a third of the peaches with frozen raspberries.
• Peach and ginger: add a coin of peeled fresh ginger before blending.
• Peach and oat: add 2 tablespoons of rolled oats soaked in the milk for a more filling drink.

When peaches are in season

Peak peach season in most of North America runs from midsummer into early autumn. Freestone varieties, which come away from the pit easily, are easiest to slice for the freezer; clingstone peaches are just as tasty but take a little more work with a knife.

If you buy a box of peaches that all ripen at once, this smoothie is a good way to use the soft ones. Ripen hard peaches at room temperature in a paper bag, stem side down, and check them daily; once they smell sweet and give slightly, refrigerate or freeze them.

Variations and swaps

• Use mango or nectarines in place of peaches.
• Use kefir instead of yogurt and milk for a thinner, tangier drink.
• Use coconut yogurt and oat milk to make it dairy-free.

Storing and reheating

Drink it within an hour for the best texture. Leftovers will keep in a covered jar in the refrigerator for up to a day; stir or shake before drinking, as it separates a little.

Questions readers ask

Can I use canned peaches?

You can. Choose peaches packed in juice rather than syrup, drain them, and add ice to chill and thicken the drink.

Does it need sweetener?

Usually not if the peaches are ripe. Taste before adding any.

Can I make it the night before?

It is best fresh. If you need it ready to go, put everything except the milk in the blender jar and refrigerate; add the milk and blend in the morning.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.