Saturday, 27 July 2013

Peach Coffee Smoothie

I have to confess, I made this with peaches that have been in the freezer since last year. It's the old, "Better use them up fast, so I have room for this years!" problem. Thus I had no fresh peaches to use as a prop, and had to make do with a  fu-dog instead. He looks suitably refreshed at any rate, and so he should. Ahhhh!

You can make this peachier, or more coffee-like, or creamier, or sweeter, or less sweet; really all these quantities are just suggestions. This is very flexible - and however you make it, just the thing for a hot summer morning, although since the peaches are frozen, you can arrange to make it all year long if you are so inclined. 

2 servings
10 minutes advance prep, 10 minutes finishing time,
at least 2 hours freezing time

Peach Coffee Smoothie

3 large peaches
1 cup cold brewed coffee
1/3 cup milk or light cream
1 to 2 tablespoons maple syrup

Blanch the peaches by dropping them into boiling water for one minute. Remove them to a bowl of cold water, cool them and peel them. Cut them in chunks, discarding the pits, and spread them out on a plate or tray that can go in the freezer. Freeze them until ready to proceed. Keep them sealed up if you are not using them right away.

It's perverse, I know, but now let your frozen peaches sit out for about 10 minutes to soften up slightly. They should still be frozen, but let's not commit blender abuse. Put them in a blender or food processor with the coffee, milk and maple syrup, and blend until smooth. Pour into glasses and serve.

The quantities of all the ingredients (all 4 of them!) can be adjusted to your taste.

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