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This Orgeat Syrup is sweet, creamy, and delicious. Made from almond milk, sugar, cognac, and orange flower water, it has a layered flavor that is a key player in many Tiki cocktails, most notably, the Mai Tai.
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Orgeat Syrup Recipe

This Orgeat Syrup is sweet, creamy, and delicious. Made from almonds, sugar, cognac, and orange flower water, it has a layered flavor that is a key player in many Tiki cocktails, most notably, the Mai Tai.
Course Condiment, Syrup
Cuisine French
Keyword Almond Orgeat Syrup, Orgeat Syrup
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 32 tablespoons
Calories 54kcal
Author Izzy

Ingredients

  • 1 cup unsweetened almond milk
  • 2 cups granulated sugar
  • 1 tablespoon almond extract
  • 1 teaspoon orange flower water (optional) (or rose water)
  • 3 tablespoons cognac (or brandy, or vodka)

Instructions

  • Combine the almond milk and sugar in a medium saucepan. Place over medium heat and stir continuously until the sugar dissolves completely, about 3-5 minutes.
  • Remove from the heat and transfer the mixture into a jar.
  • Stir in the almond extract, cognac/vodka and optional orange/rose flower water. Let stand for 15 minutes to cool.
  • Store in a clean glass bottle in the refrigerator for up to 2 weeks.

Notes

  • Recipe Yield is 2 cups or 500 ml of orgeat syrup, or enough for 16-32 cocktails depending on the mixology used.
  • To make Orgeat using blanched almonds or slivered almonds, you’ll need:
    • 2 cups blanched almonds, or slivered almonds (8 oz)
    • ¾ cups cold water, filtered recommended
    • 1 ¾ cups granulated sugar
    • 3 tablespoons cognac, or vodka
    • 1 teaspoon rose flower water (optional)
Place the almonds in enough water to cover. Soak for 30 minutes and then drain. Then pulverize the almonds in a food processor to a coarse texture. Place the pulverized almonds in a medium bowl along with the cold water. Let it stand for 1 hour to extract the oils of the almonds. Place a sieve over a medium saucepan. Line the sieve with a double layer of cheesecloth. Slowly pour the almond-water mixture through the cheesecloth to remove the almonds. Discard the almond pulp. Place the saucepan over medium heat. Add the sugar and stir slowly until completely dissolved. Remove from the heat and cool for 10 minutes. Then stir in the cognac and optional orange flower water.

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 1mg | Fiber: 1g | Sugar: 13g | Calcium: 10mg | Iron: 1mg