I know it feels like we’ve been talking about the Flower & Garden Festival for quite a while now, but believe it or not, we still have a ways to go. The festival began on March 3rd, and by the time it ends on July 5th, it will have been the longest Flower & Garden yet. But trust me, I’m not complaining. More Flower & Garden Festival is always a good thing in my book, especially when last year’s was shortened by the closure of the parks.
If you have a chance to visit the Taste of EPCOT International Flower & Garden Festival before it ends, I highly suggest that you make a beeline to the Honey Bee-stro Outdoor Kitchen (beeline…see what I did there?) to enjoy some of their honey-infused snacks and sips.
Just in case you won’t have a chance to get to the festival this year, today’s snack will bring a bit of the festival right into your kitchen. And to make today’s Saturday Snacks recipe even better, we need only a handful of ingredients and just a few steps to bring some of the cool, creamy taste of the iconic EPCOT festival into our lives.
When the Honey Bee-stro Outdoor Kitchen debuted in 2018, its Honey Peach Cobbler Freeze was immediately declared a festival darling. The booth sells both a non-alcoholic and an alcoholic version of the freeze, and guests can purchase the non-alcoholic version in an uber-cute Spike the Bee sipper. If you’re headed to the festival, and Spike the Bee is on your must-get list, keep in mind that you can order the freeze in a separate cup. If you end up getting the freeze served in your sipper cup, you’ll need to wash out that sticky sipper cup at some point during your park day, which isn’t the most fun thing to do. That being said, those sippers are sneaky big, and you’ll get more freeze for your buck if you opt to go that route.
Today, we’ll be creating the non-alcoholic version of this incredibly popular drink. If you’d like to make the adult version, simply add an ounce and a quarter of blueberry vodka to the freeze.
Two cups of peeled and diced fresh peaches are needed for this recipe, and a quick search on our friend the internet confirmed my suspicion that 2 peaches would yield approximately 1 cup of fruit. I bought five peaches just in case to make sure that I had plenty on hand.
I am a sucker for all things honey, so I had a big bottle of honey in the pantry. You’ll also need 2 cups of vanilla frozen yogurt, half of a cup of milk, and half of a cup of granola for topping. Thankfully, Publix makes an amazing granola that we keep on hand at all times as a topping for yogurt, so the only ingredients that I needed from the store were peaches and frozen yogurt.
We’ve made three different smoothies/milkshakes/freeze drinks in the past here at Saturday Snacks, and before you argue that they aren’t technically snacks, let me assure you that they are. Today’s freeze will be cool, refreshing, and filling. And it’s simple to throw together. Have a blender? You’re halfway there already. And sometimes on a warm Saturday afternoon, a little something cool to drink is all you really need.
If you’d like to catch up on the drinks that we’ve made thus far, you’ll find the list with links to the recipes and articles below. Each of the three is so unique and so incredibly good. I savored every sip.
- Disney Cruise Line’s Island Navigator Smoothie
- 50’s Prime Time Cafe’s PB and J Milkshake
- D-Luxe Burger’s S’mores Gelato Shake
This recipe serves two, so make sure you’ve got a buddy nearby who can help you enjoy this delicious drink. Or pour yourself two tall glasses, pull up a chair, grab a good magazine, and savor them both. It’s the weekend. Seize the day(s).
Our first step is to wash and peel the peaches. Once we’ve got the fuzzy peel off of the peaches, we can slice and dice the peaches until we have a full 2 cups of fruit.
I ended up hitting the 2-cup mark at about 3 1/2 peaches, I but diced all 4 and tossed them into the blender. More peaches is always a good thing, right?
Follow the diced peaches up with a tablespoon and a half of honey.
You’ll next want to pour in half of a cup of milk and top everything off with 2 cups of vanilla frozen yogurt.
You’ll note that the recipe actually says “frozen vanilla yogurt” rather than vanilla frozen yogurt, which caused me a moment of pause. But one quick look at the instructions confirmed that no, they indeed want us to use frozen yogurt. No popping 2 cups of vanilla Yoplait into the freezer. Haha. Eww.
After tossing the peaches, honey, frozen yogurt, and milk into my blender, I used the smoothie button, the milkshake button, and any other button that looked like it would do the trick and kept blending until everything was nice and smooth.
Once you’ve got the freeze to a smooth consistency, you can pour it into two tall glasses.
That granola now comes in handy, and I had a blast sprinkling it on top of the freeze. Yum!
I’ve never had the Honey Peach Cobbler Freeze in the park, but now that I’ve made it in my own kitchen, I completely get why it’s a fan favorite. This drink is delicious. The brightness of the fresh peaches combines with the creaminess of the vanilla frozen yogurt to create the perfect springtime-into-summertime beverage.
And the honey? I could’ve added twice as much to the drink, but the tablespoon and a half was just enough to give the drink a bit of a hint that it was there.
Today’s recipe came courtesy of the Disney Festivals Cookbook by Pam Brandon and the Disney Chefs. The cookbook was published in 2018, and is still available for purchase at World Traveler in EPCOT. If you have a chance to pick up a copy, I highly recommend that you do. It’s a keeper.
Sometimes the best snacks and drinks don’t require one hundred ingredients or take very long to make, do they? If you’re longing for a little taste of the Flower & Garden Festival, head straight for the Honey Peach Cobbler Freeze. And please let me know what you think.
I hope that your weekend is everything that you want it to be and more. May you savor every moment. Thanks so much for stopping by and reading!
Want to catch up on all of the Disney recipe adventures we’ve had thus far here at Saturday Snacks? Click here to check them out!
Ready to blend up a super addictive, honey-infused beverage? Today’s recipe is below.
Honey Peach Cobbler Freeze serves 2
- 2 cups diced fresh peaches, peeled
- One and a half tablespoons honey
- 2 cups frozen vanilla yogurt
- 1/2 cup milk
- 1/2 cup granola, for topping
Blend peaches, honey, frozen yogurt and milk in blender until smooth. Pour into two tall glasses and garnish with granola.
Tester Hack: For a grown-up brain freeze, add 1 1/4 ounces blueberry vodka.