Peach Cobbler Syrup (for Iced Coffee or Cocktails)
I have had the worst luck the last few summers getting my hands on really REALLY good fresh peaches. But I finally got several amazing ones, only a few days after moving to Dallas. And in addition to an epic brown butter bourbon peach crisp, this peach cobbler syrup was at the top of my list to try out.
This is a peach simple syrup recipe, but turned up to 11. It’s juicy, spiced goodness, and SO easy to make.
Pro tip: once you’ve smooshed the peaches and and strained the syrup off, make sure to save the leftover peach mush! It makes a delicious topping on yogurt or oatmeal as a compote.
I used this peach cobbler syrup to make unique iced lattes on repeat for a few weeks, and have been eyeing a peach cobbler martini recipe that I want to try. It brings such a punch of flavor!
How to make peach cobbler syrup
It goes without saying that having GREAT peaches. You want super ripe and juicy ones, ideally on the sweeter side (though since you’re adding sugar, you can help them along a bit). But you really want the strong peach flavor to come through.
Dice the peaches and put in a small saucepan. You don’t need to bother peeling them.
Add the water, brown sugar, cinnamon sticks, nutmeg, ginger, and allspice to the saucepan with the peaches.
Stir together and cook on medium heat, stirring until the sugar dissolves. Once it’s dissolved, bring up to an ALMOST-boil, then turn down the heat and let it simmer for 12 to 15 minutes.
Remove from the heat and mash or muddle the peaches to squeeze out the juices and pulp, and then add the vanilla, almond extract, and a small squeeze of lemon juice. Stir and taste to make sure the balance is right.
Then remove the cinnamon sticks, and strain into a container. I used a fine mesh strainer. If you really care about getting all the particulates out, you could also pass through a coffee filter or paper towel, but I don’t think this is necessary.
Save the leftover peach mush, would be great on yogurt or oatmeal as a compote!
This should keep in the fridge for a week or two, but likely not much longer.
Other amazing syrups you’ll love:
- Easy Demerara Simple Syrup
- Spiced Cranberry Simple Syrup (for Cocktails & Coffee)
- Easy Blueberry Simple Syrup
- Black Pepper Simple Syrup
- Strawberry Mint Simple Syrup
- Easy Spiced Pear Simple Syrup
- Easy Cardamom Simple Syrup
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Peach Cobbler Syrup (for Coffee or Cocktails)
This peach cobbler syrup is sweet and juicy, a perfect way to use summer peaches. It's full of fruit and spices, and makes an amazing iced coffee or cocktails!
Ingredients
- 3/4 cups of brown sugar
- 1/2 cup of water
- 1 RIPE peach, chopped (you don't need to peel)
- 2 cinnamon sticks
- 1/8 teaspoon of ground nutmeg
- 1/8 teaspoon of ground ginger
- A pinch of allspice
- 1/2 teaspoon of vanilla (extract or paste)
- A couple drops of almond extract
- A squeeze of fresh lemon juice, just to brighten slightly
Instructions
- Add the water, chopped peaches, brown sugar, cinnamon sticks, nutmeg, ginger, and allspice to a small saucepan.
- Stir together and cook on medium heat, stirring until the sugar dissolves. Once it's dissolved, bring up to an ALMOST-boil, then turn down the heat and let it simmer for 12 to 15 minutes.
- Remove from the heat and mash or muddle the peaches to squeeze out the juices and pulp, and then add the vanilla, almond extract, and a small squeeze of lemon juice. Stir and taste to make sure the balance is right.
- Then remove the cinnamon sticks, and strain into a container. I used a fine mesh strainer. If you really care about getting all the particulates out, you could also pass through a coffee filter or paper towel, but I don't think this is necessary. Save the leftover peach mush, would be great on yogurt or oatmeal as a compote!
- This should keep in the fridge for a week or two, but likely not much longer.
