The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Malted Peach Milk

Ingredients

4 very ripe peaches,
peeled and sliced
(can even be blemished and bruised)

1½ cups malt powder

½ cup sugar

¾ teaspoon salt

5 cups milk

1½ cups buttermilk

1½ cups bourbon or dark rum (optional)

Ground cinnamon and black pepper (optional) 

Directions

  1. Combine peaches, malt powder, sugar, and salt in large container and allow to sit 15–20 minutes until fruit becomes juicy.
  2. Add milk and buttermilk. Using immersion blender, purée until very smooth. Add bourbon or dark rum if desired. Serve in sugar-rimmed glass over ice with optional sprinkle of cinnamon and/or black pepper.
[media size= "large" align="center" link="https://thelocalpalate.com/subscribe"] Subscribe Ad 3 [/media]