Easy Homemade Orgeat Syrup Recipe | Kitchenstagram
Orgeat syrup is a creamy, aromatic syrup known for its sweet almond flavour and light floral notes. A cornerstone in cocktail history. And a key player in Tiki culture, it adds both body and complexity to a range of drinks- from the legendary Mai Tai to refreshing non-alcoholic punches. Though simple in its base ingredients- almonds, sugar, water and rose water. Orgeat offers a uniquely rich taste and texture that makes it stand out from standard syrup.
The name “orgeat” has roots in the Latin word hordeaceus, meaning “made with barley.” It passed through Old French, where orge means barley, before landing in modern usage. Originally, the syrup was a blend of barley and almonds- barley contributing its starchiness and almond lending richness. Over time, the almond component became dominant as it proved more flavourful and desirable. Especially in culinary applications.
While the original barley-almond blend has faded into history, its linguistic legacy lives on. The syrup is known by different names in various countries, orzata in Italy, soumada in Greece, orgeade in Suriname and rozata in North Africa. Each has regional variations but centers around the same almond-flavoured concept.
Modern orgeat is made primarily from blanched almonds that are ground and emulsified with water, creating a rich almond milk base. This base is then cooked down with sugar and delicately scented with orange blossom water or rose water, giving the syrup a subtle perfume.
Though it’s non-alcoholic, orgeat often includes a touch of alcohol like vodka or brandy as a preservative. Some commercial varieties may also use stabilizers such as xanthan gum to enhance texture and shelf life.
Orgeat claim to fame largely stems from its role in classic cocktails. It rose to prominence in mid-20th century Tiki bars, where it was used to create layered, complex drinks with tropical flair. Its creamy texture and nutty sweetness perfectly balance the acidity of citrus and the bite of rum, making it an essential component in drinks like the Mai Tai, Scorpion, and Fog Cutter.
Bartenders often prefer orgeat over simple syrups for the way it adds depth and richness to a drink. In fact before flavoured liqueurs like amaretto became common, orgeat was the go-to almond flavouring in cocktails. Its versatility made it a favorite in vintage recipes such as Brandy Daisy and the Japanese Cocktail, where it played the role of both sweetener and flavour enhancer.
Though most often associated with cocktails, orgeat’s use aren’t limited to alcoholic beverages. It can be stirred into lemonade or iced tea for an almond twist, mixed with soda water for a nostalgic Italian soda, or even used in warm drinks like lattes and hot chocolate. A splash in milkshake or smoothie brings a hint of marzipan-like flavour.
Orgeat also has culinary applications. Historically, it was used as a milk substitute in baking and cooking, particularly in times before refrigeration. While this use has diminished with the widespread availability of dairy products, the syrup still finds a place in modern desserts. It can be incorporated into pie fillings, used to flavour whipped cream or custards, or drizzled over fresh fruit, pancakes or ice cream for an extra layer of flavour.
Orgeat syrup is relatively stable, especially when fortified with alcohol. Homemade versions typically last 2 to 4 weeks when stored in refrigerator in a sterilized, airtight container. Commercial orgeat with preservatives may last much longer. Always shake the bottle before use, as natural separation can occur due to the almond oil content.
Orgeat syrup is more than just a sweetener- it’s a flavour enhancer that brings depth, aroma and texture to a wide variety of drinks and dishes. Whether you’re shaking up a Mai Tai, crafting an almond soda or experimenting with dessert recipes, a touch of orgeat can transform the ordinary into something memorable. Its luxurious texture and delicate balance of sweet, nutty and floral notes continue to captive bartenders, chefs and home enthusiasts alike.
Ingredients
100 gm Almonds, toasted
A pinch of Salt
300 ml Hot water
300 gm White Sugar
3 ml Rosewater
Preparation
- Step 1: Soak the toasted almonds in water with a pinch of salt for 24 hours. Then drain and rinse the almonds in fresh water and peel them.
- Step 2: Transfer the peeled almonds in a blender and add 300 ml hot water. Blend the almonds until you get a nice homogenous mixture.
- Step 3: Then strain the almond milk through a cheesecloth over a fine mesh strainer.
- Step 4: Then transfer the milk again into a clean blender add the sugar and blend until the sugar is dissolved. Add rose water and blend for a second.
- Step 5: Bottle homemade Orgeat syrup and store it in fridge. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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