Skip to Content

Quick and Easy Orgeat, almond syrup for cocktails

FYI: If you buy something through a link in our posts we may get a small share of the sale.

I love a cocktail made with a good orgeat, the classic almond syrup that’s essential to a Mai Tai, the Japanese Cocktail, and a staple of any tiki bar.

(Oh, and in case you were wondering, it’s pronounced or-zhat in English. If you want to go full-French, leave off the t sound at the end.)

You can buy the stuff commercially (my favorite is Small Hand Foods), but the good stuff is not cheap, and the cheap stuff is mostly corn syrup and artificial flavors that doesn’t even taste good.

The good news is that making your own is very doable. I’ve made my own orgeat many times, sometimes even including cherry pits for the bitter almond flavor.

Overhead view of open almond milk bottle and canister of sugar

The bad news is that most orgeat recipes I’ve come across require the almonds to steep in syrup for several hours, which isn’t difficult, but it’s not very helpful if you were hoping to make a bunch of tiki drinks, like, now. 

Enter a great little hack from Jamie Boudreau, whose Canon Cocktail Book is a great asset for anyone (especially those looking to create their own Amer Picon).

Instead of starting with almonds, he starts with almond milk, makes a syrup with that, and punches it up with some almond extract and some orange flower water

(It’s almost as easy as making your own grenadine.)

It comes together in a few minutes on the stove. Like any syrup, it’s a matter of dissolving sugar in liquid. So you just have to heat the almond milk and sugar together until the sugar dissolves. Then stir in the almond extract and orange flower water and cognac at the end.

Pouring sugar into saucepan

Be sure to measure the orange flower with care. Like most floral flavors, a little goes a long way and too much will make your orgeat taste like a mouthful of perfume.

The cognac helps to extend the life of the syrup, but you can leave it out if you prefer. (There’s a small amount of alcohol in almond extract, which is essential to the flavor here, so the orgeat won’t be completely alcohol free, but the amount will be negligible.)

Overhead view of jar with handwritten label that says "orgeat"

And it’s ready to use as soon as it’s cool (you could even use on the warm-ish side if you’re in a rush).

And this quick and easy orgeat is nearly as good as other versions I’ve made. It’s not quite as complex as the results I get when I’ve steeped my own almonds, but the reward to effort ratio tough to beat here.

It’s worth noting this orgeat is on the sweeter side. It’s more like a rich simple syrup with a 2:1 ratio of sugar to liquid. It gives the syrup more body and means you don’t have add as much to a drink.

If you’re used to using other versions of orgeat in your drinks, you may want to use a little less of this at first and play around to find the balance you like.

In addition to cocktails, it’s a nice syrup to add to coffee or even to hot chocolate.

It’s a nice trick to have in your back pocket, and a nice syrup to have in your refrigerator. 

Jar of quick and easy orgeat, vertical orientation
Yield: 24 fluid ounces

Quick and Easy Orgeat

Jar of quick and easy orgeat, vertical orientation

Most orgeat recipes involve steeping almonds for several hours. This one cuts out that step by using plain unsweetened almond milk. Be sure to look for a high quality almond milk with good almond flavor (I'm a fan of Califia Farms). This comes together in a few minutes and keeps in the refrigerator for several weeks. 

Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes

Ingredients

  • 2 cups plain unsweetened almond milk
  • 4 cups granulated sugar
  • 2 tbsp almond extract
  • 1 tsp orange flower water
  • 1/3 cup cognac

Instructions

  1. In a medium saucepan, heat the almond milk and sugar over medium-high heat, stirring until the sugar is dissolved, about 3-5 minutes. Remove from heat, stir in the almond extract, orange flower water, and cognac. Let cool. Transfer to an airtight bottle or jar and keep refrigerated.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 34gFiber: 0gSugar: 33gProtein: 0g
Strawberry Pavlova with Mezcal and Lime from Blossom to Stem | www.blossomtostem.net
Previous
Strawberry Pavlova with Mezcal and Lime
Next
Almond Anise Plum Torte, a rustic treat for early fall

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Gregg Geoffroy

Tuesday 15th of September 2020

Barely orgeat. Mostly a milky maraschino syrup. Cutting corners rarely produces meaningful results. I was optimistic but, with all the sugar and almond extract why bother with almond milk? Almond milk is so subtle it could never survive all this extract. Also, orgeat recipes usually feature both rose and orange water.

Mary Kasprzak

Wednesday 16th of September 2020

Sorry you didn't care for it.

Lynn

Friday 19th of June 2020

I don't have almond milk, but I have lots of almonds and lots of time (thanks, quarantine!). What is your favorite 'classic' orgeat recipe?

Mary Kasprzak

Friday 19th of June 2020

It's this one: orgeat.

Aislinn

Monday 11th of May 2020

How long will this last in the fridge?

Mary Kasprzak

Monday 11th of May 2020

It keeps for several weeks.

Izzy

Saturday 28th of March 2020

I just made this because the bottle of Monin orgeat i bought just did not taste right. s. I halved the recipe the first time just to test it out. This syrup was delicious if a bit mild on the almond flavour, I might add a bit more in the next batch. It makes an excellent mai tai and is definitely worth making if you make tiki drinks regularly. I don’t think I will be purchasing orgeat anymore.

Ps. What is your favourite brand of orgeat?

Mary Kasprzak

Sunday 29th of March 2020

My favorite commercial brand of orgeat is Small Hand Foods.

Matt Ivan

Wednesday 16th of January 2019

I’ve never heard of orgeat, but I’m totally intrigued!