Peach Smoothie

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Packed with protein and vitamins, this lightly sweetened Peach Smoothie is a nourishing breakfast or snack idea anytime. Frozen peaches keep it easy, too!

A glass of peach smoothie next to fresh peaches on a counter.


 

I love peach-flavored things like Cobblers and Crisps, so a great Peach Smoothie was a natural curiosity. While the farmer’s market peaches harvested sold in late summer tend to be extremely sweet, the frozen peaches from the store generally don’t match that energy.

So, I sweeten this Peach Smoothie with a touch of vanilla and honey, and a sprinkle of cinnamon tastes is nice. Using a vanilla-flavored protein powder or yogurt can add more sweetness, too.

Recipe ingredients

Labeled ingredients for peach smoothies.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Almond milk: Any non-dairy milk or dairy-free milk alternative, such as cashew milk, coconut milk, oat milk, or soy milk will do, as long as it is unflavored and unsweetened.
  • Peaches: To substitute fresh peaches (pitted and chopped), add ½ cup ice or more to the blender; peeling the fresh peaches is optional.
  • Protein powder: You can use either Greek yogurt or protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
  • Honey: Because of the natural sweetness of the peaches, taste the smoothie before adding any sweeteners, then start with a teaspoon of honey or maple syrup. If you use a vanilla-flavored protein powder, you probably won’t need anything.

Step-by-step instructions

  1. In the bottom of a blender, add water, peaches, protein powder, or Greek yogurt, and vanilla extract.
Peach smoothie ingredients in a blender.
  1. Blend until smooth. Taste and add honey if desired.
Peach smoothie ingredients in a blender.

Recipe tips and variations

  • Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying. Or, prepare and store in an airtight container in the freezer, or freeze them in an ice cube tray and transfer them to a freezer-safe zip-top bag, for up to three months.
  • Flax or chia seeds: Add 2 tablespoons of flaxseeds or 1 tablespoon of chia seeds for an extra boost of protein, fiber, and healthy fats. You can soak the chia seeds in water for 5 to 10 minutes if desired, but it’s not required. Bob’s Red Mill is my favorite brand for these.
  • Mix up your smoothie: Blend in frozen or fresh banana or blueberries for even more flavor.
  • Avocado Smoothie: This cool and creamy smoothie has everything you need in a healthy breakfast or snack, and it will keep you full all morning long.
  • Caribbean Passion Smoothie: This Jamba Juice copycat is sweet, refreshing, and easy to make at home. It tastes EXACTLY like the real thing!
  • Carrot Smoothie: You’ll love the flavors of mango, bananas, and orange juice in this colorful, vibrant smoothie starring a secret ingredient: frozen carrots.
  • Mango Smoothie: This simple smoothie is flavored with mangoes and bananas with Greek yogurt for protein and milk for creaminess. 
  • Spinach Smoothie: Fresh spinach, banana, pineapple, and yogurt make for a super simple, totally deliciousway to eat more greens.
  • Strawberry Smoothie: This 3-ingredient recipe is packed with protein and low-sugar berries for a quick and easy breakfast or snack anytime.
  • Strawberry Citrus Ginger Smoothie: Quench your thirst with this refreshing and fruity treat perfect for crushing your sweet cravings.
A glass of peach smoothie next to fresh peaches on a counter.

Frequently Asked Questions

My blender always struggles with smoothies. How can I process smoothies easier?

If you don’t have a high-powered blender like a Vitamix, your blender may find frozen fruit and ice challenging. Especially if you notice that your blender errs on the weak side, but really a best practice for all smoothie-makers, start by adding the liquid portion of the recipe, then add the fruit and vegetables on top. If frozen, let them thaw a bit before blending. Check out my guide to the best blenders.

What’s the key to a thick smoothie texture?

If you enjoy your smoothies on the thicker side, use frozen peaches. If you prefer a juicer, straw-sippable smoothie, blend in fresh fruit instead.

More peach recipes

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A glass of peach smoothie next to fresh peaches on a counter.

Peach Smoothie

Packed with protein and vitamins, this lightly sweetened Peach Smoothie is a nourishing breakfast or snack idea anytime. Frozen peaches keep it easy, too!
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 1 serving (2 cups)
Course Drinks
Cuisine American
Calories 190
5 from 2 votes

Ingredients 

  • 1 cup water or almond milk
  • 1 cup frozen peaches about 4 ounces, see note 1
  • 1 scoop protein powder or ½ cup Greek yogurt (see note 2)
  • ½ teaspoon vanilla extract
  • Honey to taste, optional (see note 3)

Instructions 

  • In the bottom of a blender, add water, peaches, protein powder or Greek yogurt, and vanilla extract. Blend until smooth. Taste and add honey if desired.

Notes

  1. Peaches: To substitute fresh peaches (pitted and chopped), add ½ cup ice or more to the blender; peeling the fresh peaches is optional.
  2. Protein powder: Use either your favorite vanilla protein powder or ½ cup Greek yogurt.
  3. Honey: Taste the smoothie before adding any sweeteners, then start with a teaspoon of honey or maple syrup. If you use a vanilla-flavored protein powder, you probably won’t need anything.
  4. Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.

Nutrition

Serving: 2 cupsCalories: 190kcalCarbohydrates: 19gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 50mgSodium: 77mgPotassium: 281mgFiber: 2gSugar: 15gVitamin A: 582IUVitamin C: 6mgCalcium: 111mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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