Orgeat Syrup Recipe

As I embarked on my kitchen adventure to create my very own homemade orgeat syrup, I felt like a modern-day alchemist, turning raw almonds and fragrant orange blossom water into liquid gold perfect for summer cocktails.

I adore making orgeat syrup because of the way it transforms cocktails with its deep almond flavor. My orgeat is not exactly what most spirits and cocktail writers would consider an orgeat.

I call it”almond orgeat” because I mostly use almonds; a tiny bit of orange blossom water and some almond extract deliver the flavors of a classic orgeat and keep it versatile. And vodka preserves its freshness.

Orgeat Syrup Recipe Ingredients

• Raw Almonds: Rich in healthy fats, protein, and vitamin E, almonds provide a creamy base.
• Granulated Sugar: Adds sweetness, balancing the almond flavor with a satisfying sugary taste.
• Orange Blossom Water: Offers a subtle floral aroma, adding complexity and a hint of citrus.
• Almond Extract: Enhances almond flavor, ensuring a potent, nutty essence that complements the syrup.
• Vodka: Optional but extends shelf life by acting as a natural preservative without altering taste.

Orgeat Syrup Recipe Ingredient Quantities

• 1 cup raw almonds
• 2 cups water, divided
• 1 3/4 cups granulated sugar
• 1 tablespoon orange blossom water
• 1/2 teaspoon almond extract
• 1 teaspoon vodka (optional for preservation)

How to Make this Orgeat Syrup Recipe

1. To blanch the almonds, you must first prepare a small pot of boiling water. Then, measure 1 cup of water and pour it into the small pot. Bring the water to a boil. Once the water reaches a boiling point, add in the almonds and allow them to boil for 1 minute. After 1 minute, drain the boiled almonds in a colander. Once most of the water has drained away, rinse the almonds under cold running water. After rinsing, go ahead and peel the skins off the almonds.

2. Using a food processor or blender, grind the blanched almonds until they are fine.

3. In a medium saucepan, mix together the ground almonds and 1 cup of water. Allow the mixture to sit for about 30 minutes, letting it extract the flavors.

4. At medium heat, bring the almond mixture to a simmer, then take it off the heat and let it cool.

5. Pour the almond mix through a very fine strainer. Do not use a strainer with too wide an opening. If you have only a regular kitchen strainer, line it with one or more layers of cheesecloth, an old T-shirt, or a couple of paper towels (and if your almond mix is particularly thick, you may need to let it drip for 30 minutes or so). After the liquid has been drained from the solids into the bowl below, pour the almond milk back into the blender and blend it with a pinch of sea salt.

6. Put the almond liquid back into the saucepan and add sugar. Stir over medium heat until the sugar has completely melted and the mixture is uniform. It should look something like this.

– 1 cup of granulated sugar
– 4 cups of liquid.

7. Take off the heat and allow the syrup to cool a little.

8. Add the orange flower water and almond extract.

9. If one is using vodka for preservation, it should be added to the mixture and stirred well.

10. Put the orgeat syrup into a clean, airtight container and store in the refrigerator for up to one month. Shake the syrup well before using it.

Orgeat Syrup Recipe Equipment Needed

1. Small pot
2. Measuring cup
3. Colander
4. Food processor or blender
5. Medium saucepan
6. Fine strainer or regular kitchen strainer with cheesecloth/old T-shirt/paper towels
7. Spoon for stirring
8. Airtight container for storage

FAQ

• What is Orgeat Syrup used for?Syrup orgeat is most often found in cocktails, particularly paired with the Mai Tai, and contributes a sweet, nutty taste with floral overtones.
• Can I use blanched almonds instead of raw almonds?Indeed, blanched almonds can be used. They may yield a texture that is a bit creamier and a flavor that is more delicate.
• What is the purpose of the vodka in the recipe?If you are storing the syrup for several weeks, the vodka keeps it preserved and extends its shelf life. If you’re not using it right away, the vodka prevents it from going bad.
• Can I substitute almond extract if I don’t have it?It’s best not to skip the almond extract as it amplifies the nutty flavor, but you can use vanilla extract if need be, realizing it will change the taste somewhat.
• How should I store Orgeat Syrup?Keep the syrup in a clean, dependable, closed bottle in the refrigerator and it should last almost a month. But you might want to use it up more quickly anyway, because it’s so good.
• Is orange blossom water necessary?Orgeat gets its quintessential floral scent from orange blossom water, but if you can’t find it, feel free to switch it for an equally fragrant substitution: rose water. You can even skip the floral water and make this nut milk syrup completely un-perfumy (in a good way).

Orgeat Syrup Recipe Substitutions and Variations

Whole almonds: Substitute with sliced almonds or crushed almonds. Almond butter: Substitute with sun butter, creamy peanut butter, or soy nut butter. Almond milk: Substitute with cashew milk, coconut milk, or cow’s milk.
Water from orange blossoms: Use rose water or a few drops of vanilla extract to achieve a different flavor profile.
Cane sugar or coconut sugar can be used instead of granulated sugar for a more caramel-like flavor.
Almond extract: If you need to substitute vanilla extract, the flavor profile will change, and not necessarily for the better.
Brandy: Use a little, or none at all, if you don’t need the preservation. Why? Because vodka (which ain’t what you drink when you’re really into booze, but what you drink when you want to take it light and/or with mixers) is fairly neutral in flavor and in what it does to your tissues.

Pro Tips

1. Enhanced Flavor Extraction After grinding the blanched almonds, consider toasting them lightly in a dry skillet over medium heat for a few minutes before mixing with water. This can enhance the nutty flavor of the almonds in your syrup.

2. Controlled Sugar Sweetness If you find the syrup to be too sweet, try gradually adding the sugar to the almond mixture after it has simmered, tasting as you go, to adjust the sweetness to your preference.

3. Straining Techniques For the clearest syrup, strain the almond mixture twice using fresh cheesecloth or a nut milk bag to ensure any residual almond bits are removed, thus resulting in a smoother consistency.

4. Storage Tips For an extended shelf life beyond one month, consider sterilizing the storage container by boiling it in water for a few minutes before adding the syrup. This helps prevent any contamination.

5. Customization Options Experiment with additional flavor twists by incorporating a small amount of rose water or a different extract, such as vanilla or lemon, during the cooling phase for a unique twist on classic orgeat syrup.