Orgeat hasFrench originsand was once an almond-barley blend.
These days the barley has been eliminated.
(I dont speak French, butthis French pronunciationis what Ive been getting comfortable with.)
First and foremost, orgeat is an almond syrup.
Its a common component for Tiki drinks, including the mai tai and Trinidad sour.
Orgeat adds a subtle nuttiness along with supplying a helping of simple syrup.
Its an almond lovers paradise in syrup form.
Most notably, the store-bought version wont have the booze in it.
Yours will be better.
Making a batch at home is simple but requires a few hours of inactive steeping time.
Stir it occasionally to help the sugar dissolve quickly.
Once the mixture begins to boil and all of the sugar has dissolved, pour in the ground nuts.
Reduce the heat to low and stir the nuts frequently.
I let mine steep for five and a half and it was lovely.
Set up a large measuring cup with alarge nut milk bagover it.
Alternatively, you could use three or four layers of overlappingcheeseclothto strain the mixture.
Pour the syrup and almond mixture into your straining apparatus.
Itll look and feel like thick mud with a hidden syrup layer underneath.
Use a rubber spatula to scrape all of the syrup into the bag.
Theres no fancy trick to this, you have to wring out the syrup and its a little messy.
If youre making a large batch of orgeat, do the straining part in two or three installments.
Stir a half teaspoon of orange blossom water and an ounce of brandy into the almond syrup.
Pour the orgeat into a covered container and store it in the fridge for up to three months.
Once you taste this almondy syrup, youll be undeniably smitten.
It will be a lovely hazy fawn color, and taste sweet, slightly creamy, and distinctly almond-flavored.
After your first batch, you’re free to explore flavorful modifications.
Try using roasted almonds, or almonds with the skins left on.
I did one batch with raw blanched almonds and another with roasted blanched.
Branch out and try different nuts.
Sure, orgeat is understood as almond, but what you do in your home is your business.
Use cashews, peanuts, or pecans.
The following recipe is a small batch and yields 12-34 cup of orgeat.
I usedthis orange blossom water, but you’re able to use rose water or another floral water.
Stir occasionally to dissolve the sugar.
Bring to a boil.
Add the ground almonds and reduce the heat to a gentle simmer.
Stir and cook the mixture for two or three minutes.
Squeeze out as much syrup as you’re able to.
Stir in the orange flower water and brandy.
Decant the orgeat into a container with a pour spout for easy usage, and store in the fridge.
