Legally Eating

OK, so all I did was try and recreate some of the boything’s favorite milk, Promised Land Peaches and Cream. Why not just save yourself all that time and grueling, grueling effort and just buy some, you ask? Well, I’ll tell you why. It’s a summer thing and, like the snocones and warm weather, it drifts away beginning now.

Oh. Wait. I live in Texas. Warm–nay, sweltering weather never goes away. Ever. Ugh.

Anyway, so, at Fiesta today I decided to make some of the stuff on my own. Granted, I’ve never had the Promised Land kind–I got here a bit late for it, apparently–but this is stuff is good. I’m gonna get a little cocky and say that it’s better than the bottled stuff. How can I say that having never had the other stuff? Educated guess. I used whole milk, a fresh peach per cup, and real sugar. Can that compete with “peach flavor” as an ingredient? I doubt it.

Peachier color in person:

This was something of a caution-to-the-wind experiment, but the only real trouble was it deciding to leak out of my food processor midway. I just freaked out a little and moved on. Not much lost, maybe a 1/4 cup.

The peaches this summer haven’t been great, so if you have better, sweeter ones, you might not need to add as much sugar. I spent a good fifteen minutes smelling every single peach at Fiesta, think I did a decent job in the end.

But seriously. I’m expecting a proposal.

Peaches and Cream Milk
Ingredients:
4 cups whole milk
4 fresh peaches, peeled, pitted, and quartered
5 tablespoons white sugar

Directions:
Purée the peaches with two cups of the milk until very smooth. Add in the rest of the milk and the sugar and purée again. Strain mixture through a fine sieve and chill for at least an hour or two. Tada!