Peaches from Scratch Bakery of Durham
from Chef Phoebe Lawless of Scratch Bakery of Durham, NC

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8–10 servings

  • 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) 
  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.


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  • Photo by Nicholas Pironio

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