Best 2 Homemade Orgeat Syrup Recipes

Homemade orgeat syrup is a delicious and versatile ingredient that can be used in a variety of cocktails, mocktails, and desserts. Made from almonds, sugar, and orange flower water, orgeat syrup has a nutty, floral flavor that adds a touch of sophistication to any drink or dish. Whether you're looking to impress your friends with a homemade Mai Tai or simply want to add a unique flavor to your next batch of pancakes, this article will provide you with the best recipe for homemade orgeat syrup.

Here are our top 2 tried and tested recipes!

HOMEMADE ORGEAT SYRUP

Homemade Orgeat Syrup image

Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you're buying the faux-French version or the faux-Italian one. The problem is that faux-ness. Though orgeat is conceptually tethered to tiki, its twisted history predates tiki's by a long stretch. Orge is the French for "barley," and orgeat, orzata or, in Spanish, horchata, originally referred to a common method of making barley water, a nourishing drink, by crushing the grain in a mortar and pestle and adding water to it to emulsify the fats. Along the line, almonds were added to the mix, and eventually the humble grain got shoved out in favor of the rich and aromatic nut.

Provided by Toby Cecchini

Categories non-alcoholic drinks

Time 5m

Yield 1.6 liters

Number Of Ingredients 4

Ingredients

1 1/10 pounds blanched or toasted blanched almonds
1 1/2 pounds sugar (1/2 demerara, 1/2 white)
1 tablespoon orange-flower water
2 teaspoons almond extract

Steps:

Combine almonds with 11 ounces of water in a blender and blend briefly until uniformly but roughly chopped. Pour into a nonreactive bowl and add one liter of boiling water. Stir well and let stand for three hours. Line a sieve or chinois with overlapping layers of fine cheesecloth, arranging them in an X pattern and leaving a fair amount trailing over to grab hold of. Pour in the mixture and allow it to filter through, assisting with a wooden spoon if necessary. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. (This is important, as the pulp retains a fair amount of emulsion.) Discard cheesecloth and pulp. Place emulsion mixture in a pan, add sugar and heat mildly through (140 degrees or less), stirring until sugar is fully dissolved. Remove from heat and allow to cool to room temperature. Add orange-flower water and almond extract and funnel into a clean, capped bottle to refrigerate. Optionally you may add 2 or 3 ounces of vodka to the syrup, as a preservative.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 14 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 44 grams, TransFat 0 grams

ORGEAT SYRUP

Orgeat Syrup image

I could not find this syrup in the store. But I did find a recipe for it at 'The Art of Drink' web site.

Provided by Charlotte J

Categories Beverages

Time 1h10m

Yield 1 1/2 litres

Number Of Ingredients 5

Ingredients

500 g blanched almonds
800 ml water
700 g table sugar
100 ml vodka or 100 ml brandy
2 tablespoons orange flower water (optional) or 2 tablespoons rose flower water (optional)

Steps:

Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes.
Drain and discard this water, then crush the almonds using a rolling pin, or you could use a food processor to chop them to a fine grind.
If you need to, you can add some of the water to the food processor.
Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours.
Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture - squeeze the cloth to extract all the liquid.
Put the chopped almonds back into the almond water, let it stand for another hour and then strain again.
Repeat a third time if you wish.
This is will get all the oils out of the almonds.
Note: To speed up the process you can gently heat the almond water to 50°C (125°F). If you do this, you can cut the soak times to about 15 minutes.
Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly.
Remove from the heat when the sugar is completely dissolved.
Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water.
Store the orgeat in a clean glass bottle.
Once the orgeat has cooled down it is ready to use.

Nutrition Facts : Calories 3888.3, Fat 168.7, SaturatedFat 13, Sodium 104.5, Carbohydrate 533, Fiber 34.7, Sugar 482.8, Protein 73.1

Tips:

Use high-quality almonds for the best flavor. Look for almonds that are fresh and free of blemishes.
Toast the almonds before using them to enhance their flavor. You can toast them in a pan on the stovetop or in the oven.
Soak the almonds in water for at least 4 hours, or overnight. This will help to soften them and make them easier to blend.
Use a high-powered blender to get a smooth and creamy orgeat syrup. A regular blender may not be powerful enough to do the job.
Strain the syrup through a fine-mesh sieve to remove any almond solids. You can also use a cheesecloth-lined colander.
Store the syrup in a sealed container in the refrigerator for up to 2 weeks. You can also freeze the syrup for up to 6 months.

Conclusion:

Orgeat syrup is a delicious and versatile ingredient that can be used in a variety of cocktails, mocktails, and desserts. It's easy to make at home with just a few simple ingredients. With these tips, you can make the perfect orgeat syrup every time.