When the peaches are in season, nothing is better than a freezing cold peach pie smoothie with bourbon maple syrup. A few years ago, Lisa bought a bottle of bourbon maple syrup to use before we were vegan, as a glaze over baked salmon. Then we both became vegan before opening the bottle. As a result, we started using it on waffles and pancakes and in baking and smoothie recipes. Now we’re so used to that mild bourbon undertone, I’m not sure we can go back to regular maple syrup.
Now she makes bourbon maple syrup here at home, so we can control the bourbon flavor (we don’t like it strong). To make your own bourbon maple syrup, in a small saucepan heat 1 cup of pure maple syrup, 2 tablespoons of bourbon (or less, to taste), and a few drops of pure vanilla extract. Stir to reach desired heat, serve immediately. Store any leftovers in the refrigerator.
If you don’t have bourbon maple syrup, a good quality pure maple syrup is just great for this recipe.
We had some peaches that needed eating right away, so I sliced them up and froze them (everything goes in the freezer at our house). Lisa keeps me stocked up in yogurt ice cubes for my smoothies. To make them, just spoon plain (in this case) coconut milk yogurt into an ice tray and freeze. Once the cubes are frozen, pop them out of the tray and into a freezer bag or other air tight container to keep in the freezer. Just take out what you need as you need it!
Between frozen fruit and frozen yogurt cubes, I almost never have to add ice to my smoothies, which is perfect for good, strong fruit flavors coming through.
This recipe is quick and easy, like most smoothies. It makes enough for two people or a large serving for one person. This time, I served ours in margarita glasses, with granola sprinkled on top. And we ate/drank them with spoons instead of straws. These are so delicious!
We made ours in a small high speed personal blender, but you could double the recipe and make it in a full-sized blender for a sweet, delicious summer dessert for four.
You might enjoy making some of our other smoothies and peach desserts this summer:
Peach & Mango Blueberry Galettes
Banana Strawberry & Strawberry Mango Smoothies
Grilled Peaches, Pineapple & Strawberries
| Prep Time | 5 minutes |
| Servings |
servings
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- 4 fresh peaches peeled, sliced and frozen, 2 cups of slices
- 3 frozen coconut milk yogurt ice cubes or about 1/2 cup of cubes, or your favorite vegan yogurt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- pinch nutmeg
- pinch ginger
- 2 tablespoons bourbon maple syrup or regular pure maple syrup
- 3/4 cup plant-based milk I use unsweetened almond milk
Ingredients
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- Once your peach slices and coconut milk yogurt cubes are frozen, place them into a high speed personal blender.
- Add the remaining ingredients and blend until smooth, adding more yogurt cubes or plant based milk as needed to thicken or thin the smoothie.
- Serve immediately, topped with fresh fruit, nuts or granola.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut and #keylimecoconutblog when you try our recipes
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