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Homemade Orgeat Syrup

A silky, subtly sweet almond syrup that elevates cocktails, coffee drinks, and desserts with authentic flavor. This recipe delivers that delicate balance of almond, citrus, and a whisper of floral notes in about 30 minutes of actual work time.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 16 ounces
Course: Sauces and Condiments
Cuisine: French, Tropical
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup blanched almonds raw or lightly toasted
  • 1 cup water divided
  • 3/4 cup granulated sugar
  • 1/2 teaspoon orange blossom water
  • 1/4 teaspoon almond extract
  • Pinch of sea salt
  • 1/2 teaspoon vanilla extract or 2-3 drops of rose water optional

Equipment

  • Blender or food processor
  • Fine-mesh strainer or cheesecloth
  • Large mixing bowl
  • Measuring cups and spoons
  • Glass jars for storage
  • Wooden spoon for stirring
  • Funnel for straining

Method
 

  1. Spread your blanched almonds on a baking sheet and toast at 325 degrees Fahrenheit for about 8 to 10 minutes, stirring halfway through. Toasting brings out deeper almond flavor and adds a subtle richness that elevates the final syrup.
  2. Add the toasted almonds and 3/4 cup of the water to your blender and blend on high speed for 2 to 3 minutes until the mixture is completely smooth and milky white.
  3. Pour the blended mixture through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing gently with a wooden spoon to extract all the liquid. Save the leftover almond pulp for baking or smoothies if you want to minimize waste.
  4. Pour the strained almond milk back into a clean bowl and stir in the sugar until it completely dissolves. If it feels too cool, gently warm it over low heat for 1 to 2 minutes without bringing it to a boil.
  5. Stir in the orange blossom water, almond extract, and a pinch of sea salt, mixing thoroughly to distribute the flavors evenly. Taste at this point and adjust as needed.
  6. Pour in the remaining 1/4 cup of water to reach your desired consistency. The orgeat should flow easily from a spoon but still coat the back when poured.
  7. Pass the entire mixture through a fine-mesh strainer once more to catch any fine particles and ensure a crystal-clear, smooth syrup.
  8. Let the orgeat cool completely to room temperature before transferring it to sterilized glass jars. It will thicken slightly as it cools, reaching the perfect spoonable consistency for cocktails and coffee drinks.

Notes

Store orgeat in a clean glass jar with an airtight lid in the refrigerator for up to 4 weeks. The flavor stays fresh and bright throughout this window. Orgeat freezes beautifully for up to 3 months in ice cube trays or small containers. If separation occurs, simply shake well before using.