Spiced Peach Syrup Recipe

I love peach season! This delicious peach syrup is perfect for those fresh summer peaches! Whether you drizzle it over waffles, vanilla ice cream or add it to your coffee or lemonade you are in a for a treat! It's perfectly peach flavor with hint of warm cinnamon will blow your mind! Yes, it's that good!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• How to Make
• FAQs and Helpful Tips
• More Of My Amazing Sweet Syrup Recipes
• Spiced Peach Syrup

Why You'll Love This Recipe

• Simple syrup recipe made with fresh peaches that tastes like fresh peach pie in a bottle!
• Creamy, sweet peach syrup for pancakes, waffles or french toast!
• Sweeten up your coffee, iced tea or lemonade!
• Perfect way to use up extra peaches!

Ingredient Notes

• Peaches - You want fresh ripe peaches for this recipe. You can substitute canned or frozen peaches for the fresh peaches.
• Corn Syrup - If you must substitute the corn syrup I recommend using agave.
• Sugar - I have not personally tried any type of artificial sweeteners or sugar substitute for this recipe but others have had success subbing the Swerve brand granulated sugar for the regular white sugar in my other syrup recipes.
• Heavy Cream - Light whipping cream will work as well.

How to Make

• Best part of this recipe is you don't need to peel the peach first. The skin will blend up super fine and as it boils in the syrup the skin breaks down and is unnoticeable.
• Wash and dry a large peach.
• Cut it in half with a paring knife, remove the pit and blend the peach up until completely smooth.
• Since peaches can vary in size you may want to start by blending one half at first and measuring how much puree you have. Blend more peach if needed.
• If you end up with a little more than ½ cup of puree that's fine.

• Measure the sugar, corn syrup and peach puree into a medium saucepan.
• Bring to a boil over medium high heat.
• Boil for 4 minutes, whisking here and there while the sugar dissolves.
• For a thicker syrup, boil for 6 minutes.
• Remove the saucepan from the heat and whisk in the heavy cream, vanilla extract and ground cinnamon.
• Serve hot syrup over your favorite breakfast foods or vanilla ice cream.
• OR pour in a mason jar (or other airtight container) to chill in the fridge if you're using this syrup as a mix in for cold drinks.
• This syrup will separate after a couple days in the fridge. That's totally normal. Just stir to redistribute.

FAQs and Helpful Tips

More Of My Amazing Sweet Syrup Recipes

• Raspberry Cream Syrup
• Cinnamon Cream Syrup
• Lemon Cream Syrup
• Pumpkin Pie Syrup
• Best Caramel Syrup

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!