Peach Yogurt Smoothie
A silky, naturally sweet smoothie combining ripe peaches, creamy yogurt, and a touch of honey. Ready in minutes, this breakfast-friendly blend is packed with probiotics and fruit flavor—perfect for a quick morning or afternoon refresh.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 10 oz/300 ml each)
Steps
Before you start
- Peel and pit the peaches (or use frozen peaches if fresh are not ripe or available)
- Gather all ingredients and measure them into the blender
- Have your serving glasses ready
Prepare the fruit
- If using fresh peaches, rinse them under cool water.
- Cut each peach in half, remove the pit, and peel away the fuzzy skin (you can use a small serrated knife or peeler to make this easier).
- Rough chop the peach flesh into 1½-inch pieces; you should have about 12 oz (340 g).
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Ready when: Peaches are completely peeled and roughly chopped
Tip: If peaches are hard or underripe, use frozen peaches instead for better flavor and texture
Combine all ingredients
- Pour the milk and yogurt into a blender.
- Add the chopped peaches, honey, vanilla extract (if using), and ice cubes.
- Do not blend yet.
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Ready when: All ingredients are in the blender
Tip: Layer denser ingredients (yogurt, milk) on the bottom and lighter items (peaches, ice) on top for more even blending
Blend until smooth
- Secure the blender lid and blend on high speed for 45 to 60 seconds, until completely smooth and creamy with no visible peach chunks.
- If the mixture is too thick to pour, add an extra 1–2 tablespoons (15–30 ml) of milk and blend for another 5 seconds.
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Ready when: Mixture is smooth, creamy, and pours easily without chunks
Tip: If using a high-powered blender, check at 30 seconds to avoid over-blending, which can make the yogurt grainy
Serve immediately
- Divide the smoothie evenly between two 10–12 oz (300–350 ml) serving glasses.
- Serve right away while cold and frothy.
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Ready when: Smoothie is poured into glasses
Tip: Add a drizzle of honey or a sprinkle of granola on top as an optional garnish for extra texture
Good to know
Tips
- Choose ripe but firm peaches that yield slightly to gentle pressure and smell fragrant. Overripe peaches will make the smoothie mushy and overly sweet.
- Keep the blender pitcher clean and the lid secure before blending; hot smoothies are rare, but rogue liquid escapes are common.
- For a thicker smoothie bowl texture, reduce milk to ½ cup (120 ml) and top the blended mixture in a bowl with granola, coconut flakes, or fresh berries.
- If you want extra chill without diluting with more ice, freeze peaches in cubes ahead of time or let blended smoothie sit in the fridge for 5 minutes before serving.
Make ahead
Measure and chop all ingredients the night before and store peaches in an airtight container in the refrigerator. Blend fresh only when ready to serve for the best texture and froth.
Storage & reheating
Best consumed immediately. Refrigerate any leftover smoothie in an airtight container for up to 4 hours, though it will separate and lose some of its frothy texture. Stir or re-blend gently before drinking. Do not freeze.
Substitutions
- fresh ripe peaches, pitted and peeled → Frozen peaches (about 12 oz/340 g), thawed and drained. Use frozen peaches if fresh are unavailable or underripe. They often have better flavor and eliminate the need to peel and pit. Thaw fully and drain excess liquid before blending.
- plain Greek yogurt, full-fat or 2% → Plain regular yogurt or low-fat yogurt. Greek yogurt adds creaminess, but regular yogurt works; use 1⅛ cups (270 ml) to account for thinner consistency
- whole milk or milk of choice → Low-fat milk, almond milk, oat milk, or coconut milk. Any milk works. Almond or oat milk adds subtle flavor; coconut milk makes it richer. Adjust quantity if using very thick or very thin milk
- raw or regular honey → Maple syrup, agave nectar, or granulated sugar (use 1½ tbsp/22.5 ml for syrup, or 1½ tbsp/19 g for sugar). Honey adds natural peach-friendly sweetness. Other sweeteners work equally well; adjust to taste
