Homemade Orgeat Recipe
A homemade orgeat syrup made with blanched almonds, white & Demarara sugar, rosewater, & orange blossom water. Orgeat is a rich, classic syrup used in tiki cocktails like the Mai Tai and the Japanese Cocktail. It can also be added to coffee.
Equipment
- saucepan
- cheesecloth
- lidded container
Ingredients
- 2 cups blanched almonds
- 1¼ cup water
- 1 cup white sugar
- ¼ cup Demarara sugar (or just use white)
- ½ teaspoon orange blossom water
- ⅛ teaspoon rosewater
- 1 oz brandy
Instructions
- Add the sugar and water to a saucepan and bring to a boil for 2-3 minutes. This is creating the syrup base.
- While you're waiting, blend the almonds in a food processor until they are finely ground.
- Add the ground almonds to the syrup and reduce the heat to low. Simmer for another 2-3 minutes.
- Remove the pot from the burner and cover with a lid. Steep for 3-4 hours.
- After it has steeped, strain the mixture into a large bowl using a cheesecloth or very fine mesh strainer.* Throw the almond grounds away.
- Add the orange blossom water, rosewater, and brandy (optional) to the syrup. Stir to combine.
- Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative.
Notes
*I recommend using a cheesecloth. It'll be messy, but you'll be able to squeeze out every drop of syrup.