Raspberry Peach Breakfast Shake

Four ingredients, five minutes, and breakfast is handled. Frozen raspberries in light syrup blended with canned peach nectar, buttermilk, and a drizzle of honey. It comes out thick, creamy, and pink.

The buttermilk is what gives this shake its body and tang. It’s thicker than regular milk and has a slightly sour edge that keeps the sweetness from the raspberries and peach nectar in check. Without it, you’d just have a very sweet fruit drink. With it, you’ve got something that actually feels like a meal.

Frozen raspberries thawed in their light syrup serve double duty. The fruit provides flavor and the syrup adds sweetness so you only need a tablespoon of honey to round things out.

Blend until smooth and pour. No straining needed unless you really dislike raspberry seeds.

Pro Tips

• Thaw the raspberries completely before blending for the smoothest texture. Frozen chunks leave icy pockets
• If the shake is too thick, add a splash more peach nectar. Too thin, add a few ice cubes and blend again
• Taste before pouring. The syrup sweetness varies by brand, so you may need more or less honey
• This doesn’t hold well. Drink it right after blending before it separates

Variations

• Use fresh raspberries and a ripe peach instead of frozen and nectar when summer fruit is available
• Swap buttermilk for vanilla yogurt for a thicker, dessert-like shake
• Add a banana for extra creaminess and natural sweetness