HOW TO | Homemade Orgeat

(Tutorial part starts at 1:33)

Orgeat is essentially a sweetened almond milk, famously known for its use as a cocktail ingredient. It also doubles as a coffee sweetener!

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INGREDIENTS
Easily scaled up or down. This amount makes about 3/4 cups (6oz) of orgeat.
- 1/4 cup raw almonds
- 1/2 cup water
- 1/2 cup sugar
- Couple drops of orange flower water (I prefer the Mediterranean brands like Cortas. Pass on the Fee Brothers one)

OPTIONAL INGREDIENTS
- Couple drops of almond extract
- 1 teaspoon of light rum/vodka/brandy (for preservation)
- Pinch of salt

DIRECTIONS
0. If you're using pre-blanched/skinless almonds, or want to keep the skin on, skip to step 3.

1. Blanch 1/4 cup of almonds by dropping into boiling water for 30-60 seconds. Run under cold water to stop the cooking, and strain. Optionally, reserve the water used for blanching.

2. Peel off the skins of the almonds.

Option A-
3A. Put the almonds into a blender or food processor and blend until it's about rice sized. Then add 1/2 cup of the reserved water to the almonds, and let it sit for several hours.

Option B-
3B. Put the almonds along with 1/2 cup of the reserved water into a blender and blend for a minute or so until almonds are still coarse but liquid is milky

4. Drain the mixture using a nut milk bag or cheese cloth to separate the solids from the liquid

5. Heat up the the strained almond milk (should be about 1/2 cup) on the stove until warm, and add equal parts (1/2 cup) of sugar until just dissolved. Remove from heat.
NOTE: This should only take about a minute, and if you let it heat up too long, the texture of the orgeat will suffer once it cools, so be careful.

6. Add in a few drops of the orange flower water, almond extract, rum, and a pinch of salt.

And you're done! Bottle it up and keep it in the fridge. Enjoy!

There are plenty of other ways to make orgeat as well...it's like mac&cheese or chocolate chip cookies...everyone can have their own twist on it, with good results! This is just a basic recipe and hopefully can help kickstart ya on the DIY path. Feel free to experiment and tweak to your liking, and share your tips below! :)

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[ianholmes]

Finally a video with a sensible outcome of volume! I have made Orgeat twice now; once was along the lines of what you created here with almond milk, and once from watching Distinguished Spirits video. The second batch I made was done with Marcona almonds, and really stepped up the sugar with a 2:1 ratio (yikes!). I also added orange flower water in addition to rose water. I agree that one must use orange blossom water with much care; It is very potent in a mild syrup like this. Rose water is even more potent. All my syrups that are going to see extended storage get a good dose of spirit. I like to fortify my Orgeat with Wray & Nephew Overproof as it seems like the right addition to a Tiki syrup. Everyone always asks how long their syrup will last. That is extremely hard to answer as it all depends on how cold it is stored, the cleanliness, the amount of alcohol added, how long it sits out between uses, etc. As you said, let taste decide if it has gone off. Great video! Keep them coming. The quality of your content and production is excellent

[LukekiniLounge]

You make it look easier than it is. There is a recipe in my book (Tiki Triangle) using unsweetened Almond milk (as you suggest), I just don't use enough of it in a month before it goes bad, so I take the shortcut.

[EJSaxton]

Interesting as always, here in Italy Orzata (nothing in common with Mexican horchata aside from etymology) is easily found in common supermarkets, but they don't use almond milk but bitter almond extract, and in France to my knowledge the regulated recipe should do the same. But making things at home is always nice, you get to adjust the flavour profile to your liking, doing it this way it could be efficient using a soy milk maker, I also saw it used for extracting colour compounds from cucumbers so it could be interesting to experiment creating cocktails. For now though I'll stick with Amaretto, being allergic to nuts, since it is made with apricot kernels.

[dedhsourupiyadega]

Finally something to go with that beautiful and exotic tiki glass you Will surely try it and happy that you made a nice tutorial video... Cheers!!!

[EE-jswz]

Thank you for the wonderful video! You explain it so well! And by the way…You Are Gorgeous!😊

[justincopeland]

I don't think I've ever had it before. I was curious about just using almond milk. Thanks for the heads up on that. I need to make some for sure.

[queersilver]

Great video! Question, if you were to do this with pistachios, would the proportions be the same? Thanks!

[ericking]

Wow definitely got to try and make that home made almond milk 👍

[Nocsha]

Damn dude you answered all the questions I had during the course of the video great job!

[advicut]

Here in 2021, and finally gonna try my hand at this

[cjstenzel]

ok, so, 2 1/2 years later, but. thank you. I can see you like drinking as much as I do! Cheers!

[musinga]

Great tutorial! Strangely enough, I have no idea what store bought Orgeat tastes like. I've always made it at home. The difference in my approach is that, I leave the skins on and toast the almonds. I don't strain out the almond meal. I use a Vitamix so I don't get significant grit, but my syrup is a dark cream color with specks.

What do you do with the strained out almond meal? What drink did you then make using orgeat?

[jameslee]

Hi there, what micron filter size is your nutmilk bag? I used 3 layers fine cheesecloth; result was nutty with some sediment. Then, I ran that through aeropress paper coffee filter; result was no sediment but it lost most of its nutty flavor! Do you think I should I buy 80 vs 200 micron nut milk bag? Thank you!

[GSicKz]

thank you so much for this video, think this is the best orgeat video out there! will try it out today :) read somewhere that you could soak the almonds before in water, salt and lemon juice over night, increasing the yield and reducing bitterness, anyone any experience with this?