Finally a video with a sensible outcome of volume! I have made Orgeat twice now; once was along the lines of what you created here with almond milk, and once from watching Distinguished Spirits video. The second batch I made was done with Marcona almonds, and really stepped up the sugar with a 2:1 ratio (yikes!). I also added orange flower water in addition to rose water. I agree that one must use orange blossom water with much care; It is very potent in a mild syrup like this. Rose water is even more potent. All my syrups that are going to see extended storage get a good dose of spirit. I like to fortify my Orgeat with Wray & Nephew Overproof as it seems like the right addition to a Tiki syrup. Everyone always asks how long their syrup will last. That is extremely hard to answer as it all depends on how cold it is stored, the cleanliness, the amount of alcohol added, how long it sits out between uses, etc. As you said, let taste decide if it has gone off. Great video! Keep them coming. The quality of your content and production is excellent
Thank you so much Ian! Some great insights!! Did the Marcona almonds produce a much different results? (they're soo pricy!) My first time doing this I also did a 2:1 ratio, and the problem I ran into was that I let it simmer too long and it got got really thick and impossible to work with in the fridge. With the higher sugar ratio, it's much more likely to get "oversaturated" with sugar, which basically leads to crystallization and super thick/hard texture. If you're careful and don't let it heat too long (water evaporation), I'm sure it's probably ok.
@@BarFaith I would scale back the sugar next time for sure for easier handling. As far as Marcona almonds go, I think they make for a slightly more delicate tasting orgeat. I ordered mine from Nuts.com for what I think was a reasonable price, but I would say the difference would be quite subtle, especially once it is in a cocktail.
Interesting as always, here in Italy Orzata (nothing in common with Mexican horchata aside from etymology) is easily found in common supermarkets, but they don't use almond milk but bitter almond extract, and in France to my knowledge the regulated recipe should do the same. But making things at home is always nice, you get to adjust the flavour profile to your liking, doing it this way it could be efficient using a soy milk maker, I also saw it used for extracting colour compounds from cucumbers so it could be interesting to experiment creating cocktails. For now though I'll stick with Amaretto, being allergic to nuts, since it is made with apricot kernels.
Ooh interesting information, thanks for sharing! The quality orgeat here also tends to be quite expensive (about $15 for a small bottle), so the homemade version is also a more economical option. I think the bitter almonds are what leads to more of that marzipan flavor that you get with commercial extracts and "almond"-flavored things. I've heard of people using a combo of bitter and sweet almonds for orgeat as well! I don't think I've seen bitter almonds sold here, but should seek it out to try sometime!
You make it look easier than it is. There is a recipe in my book (Tiki Triangle) using unsweetened Almond milk (as you suggest), I just don't use enough of it in a month before it goes bad, so I take the shortcut.
I think that'd be a great place to start! You can adjust to taste for future trials, depending on how strong you want the taste. I think generally pistachios are a bit more stronger flavored than almonds.
Awesome..... Finally something to go with that beautiful and exotic tiki glass you have..... Will surely try it and happy that you made a nice tutorial video... Cheers!!!
Make it, then make yourself a classic 1944 Mai Tai! ;) Oftentimes store-bought stuff is also pretty diluted and thin, so just another reason to seek out a more "artisan" one if you go with store-bought. But it's simple enough to make at home, esp if you just do the blender method that doesn't require addl wait time.
Great tutorial! Strangely enough, I have no idea what store bought Orgeat tastes like. I've always made it at home. The difference in my approach is that, I leave the skins on and toast the almonds. I don't strain out the almond meal. I use a Vitamix so I don't get significant grit, but my syrup is a dark cream color with specks. What do you do with the strained out almond meal? What drink did you then make using orgeat?
Oh interesting, thanks for sharing! Do you So you blend the water and almonds together until very fine, is that right? How long does it last with the leftover pulp?
@@BarFaith I've made orgeat about three times and what basically happens is that I end up blending the almonds with water so fine, that straining the pulp out seems impossible. My syrup is thicker than your version. The texture of my version won't be silky smooth, but I suspect has a stronger almond flavor. I also I don't like they idea of discarding 'pulp.' Refrigerated, I've had my orgeat around for at least a couple of months. At that point, it's not that it's had gone bad, I had consumed it all.
@@musinga Thanks for sharing! The first time mine ended up so thick it sorta 'settled' and then i had to really difficultly stir it up with a chopstick before using each time. Flavor was great, but it was such a pain. So this time I really wanted to focus on getting a thinner texture more similar to the Small Hand Foods one. For the pulp, you can dehydrate it in the oven, then grind it up in a spice grinder to make a fine dry powder. Sprinkle as topping on yogurt/oatmeal/acai bowls/etc, or even use as a 'flour' for baking or anywhere you'd use flour! No waste ;)
soo good! even if you don't end up making orgeat out of it (or just make a larger batch), you can very happily just add a touch of syrup (or honey) and drink the almond milk ;)
Hi there, what micron filter size is your nutmilk bag? I used 3 layers fine cheesecloth; result was nutty with some sediment. Then, I ran that through aeropress paper coffee filter; result was no sediment but it lost most of its nutty flavor! Do you think I should I buy 80 vs 200 micron nut milk bag? Thank you!
I believe this is the one I have: www.amazon.com/PRO-QUALITY-NUT-MILK-BAG/dp/B00KLT6X9W/ I use for cocktail-related stuff, as well as yogurt, nut milk, etc...
thank you so much for this video, think this is the best orgeat video out there! will try it out today :) read somewhere that you could soak the almonds before in water, salt and lemon juice over night, increasing the yield and reducing bitterness, anyone any experience with this?
Aw thank you, hope it helped! I haven't personally tried that, but hey, why not give it a try! You can do a small batch and maybe split it half and half between those soaked with regular water vs the salt/lemon mixture. Report back! :)
Finally a video with a sensible outcome of volume! I have made Orgeat twice now; once was along the lines of what you created here with almond milk, and once from watching Distinguished Spirits video. The second batch I made was done with Marcona almonds, and really stepped up the sugar with a 2:1 ratio (yikes!). I also added orange flower water in addition to rose water. I agree that one must use orange blossom water with much care; It is very potent in a mild syrup like this. Rose water is even more potent. All my syrups that are going to see extended storage get a good dose of spirit. I like to fortify my Orgeat with Wray & Nephew Overproof as it seems like the right addition to a Tiki syrup. Everyone always asks how long their syrup will last. That is extremely hard to answer as it all depends on how cold it is stored, the cleanliness, the amount of alcohol added, how long it sits out between uses, etc. As you said, let taste decide if it has gone off. Great video! Keep them coming. The quality of your content and production is excellent
Thank you so much Ian! Some great insights!! Did the Marcona almonds produce a much different results? (they're soo pricy!) My first time doing this I also did a 2:1 ratio, and the problem I ran into was that I let it simmer too long and it got got really thick and impossible to work with in the fridge. With the higher sugar ratio, it's much more likely to get "oversaturated" with sugar, which basically leads to crystallization and super thick/hard texture. If you're careful and don't let it heat too long (water evaporation), I'm sure it's probably ok.
@@BarFaith I would scale back the sugar next time for sure for easier handling. As far as Marcona almonds go, I think they make for a slightly more delicate tasting orgeat. I ordered mine from Nuts.com for what I think was a reasonable price, but I would say the difference would be quite subtle, especially once it is in a cocktail.
Interesting as always, here in Italy Orzata (nothing in common with Mexican horchata aside from etymology) is easily found in common supermarkets, but they don't use almond milk but bitter almond extract, and in France to my knowledge the regulated recipe should do the same. But making things at home is always nice, you get to adjust the flavour profile to your liking, doing it this way it could be efficient using a soy milk maker, I also saw it used for extracting colour compounds from cucumbers so it could be interesting to experiment creating cocktails. For now though I'll stick with Amaretto, being allergic to nuts, since it is made with apricot kernels.
Ooh interesting information, thanks for sharing! The quality orgeat here also tends to be quite expensive (about $15 for a small bottle), so the homemade version is also a more economical option. I think the bitter almonds are what leads to more of that marzipan flavor that you get with commercial extracts and "almond"-flavored things. I've heard of people using a combo of bitter and sweet almonds for orgeat as well! I don't think I've seen bitter almonds sold here, but should seek it out to try sometime!
Sounds excellent!! Thanks!
You make it look easier than it is. There is a recipe in my book (Tiki Triangle) using unsweetened Almond milk (as you suggest), I just don't use enough of it in a month before it goes bad, so I take the shortcut.
Great video! Question, if you were to do this with pistachios, would the proportions be the same? Thanks!
I think that'd be a great place to start! You can adjust to taste for future trials, depending on how strong you want the taste. I think generally pistachios are a bit more stronger flavored than almonds.
Awesome..... Finally something to go with that beautiful and exotic tiki glass you have..... Will surely try it and happy that you made a nice tutorial video... Cheers!!!
Thank you Darrell, glad you enjoyed! Mai Tai time!!! ;)
I don't think I've ever had it before. I was curious about just using almond milk. Thanks for the heads up on that. I need to make some for sure.
Make it, then make yourself a classic 1944 Mai Tai! ;) Oftentimes store-bought stuff is also pretty diluted and thin, so just another reason to seek out a more "artisan" one if you go with store-bought. But it's simple enough to make at home, esp if you just do the blender method that doesn't require addl wait time.
Great tutorial! Strangely enough, I have no idea what store bought Orgeat tastes like. I've always made it at home. The difference in my approach is that, I leave the skins on and toast the almonds. I don't strain out the almond meal. I use a Vitamix so I don't get significant grit, but my syrup is a dark cream color with specks.
What do you do with the strained out almond meal? What drink did you then make using orgeat?
Oh interesting, thanks for sharing! Do you So you blend the water and almonds together until very fine, is that right? How long does it last with the leftover pulp?
@@BarFaith I've made orgeat about three times and what basically happens is that I end up blending the almonds with water so fine, that straining the pulp out seems impossible. My syrup is thicker than your version. The texture of my version won't be silky smooth, but I suspect has a stronger almond flavor. I also I don't like they idea of discarding 'pulp.'
Refrigerated, I've had my orgeat around for at least a couple of months. At that point, it's not that it's had gone bad, I had consumed it all.
@@musinga Thanks for sharing! The first time mine ended up so thick it sorta 'settled' and then i had to really difficultly stir it up with a chopstick before using each time. Flavor was great, but it was such a pain. So this time I really wanted to focus on getting a thinner texture more similar to the Small Hand Foods one. For the pulp, you can dehydrate it in the oven, then grind it up in a spice grinder to make a fine dry powder. Sprinkle as topping on yogurt/oatmeal/acai bowls/etc, or even use as a 'flour' for baking or anywhere you'd use flour! No waste ;)
Thank you for the wonderful video! You explain it so well! And by the way…You Are Gorgeous!😊
Wow definitely got to try and make that home made almond milk 👍
soo good! even if you don't end up making orgeat out of it (or just make a larger batch), you can very happily just add a touch of syrup (or honey) and drink the almond milk ;)
Does it have to be refridgerated?
Hi there, what micron filter size is your nutmilk bag? I used 3 layers fine cheesecloth; result was nutty with some sediment. Then, I ran that through aeropress paper coffee filter; result was no sediment but it lost most of its nutty flavor! Do you think I should I buy 80 vs 200 micron nut milk bag? Thank you!
I believe this is the one I have: www.amazon.com/PRO-QUALITY-NUT-MILK-BAG/dp/B00KLT6X9W/ I use for cocktail-related stuff, as well as yogurt, nut milk, etc...
@@BarFaith cool. Thank u!
I love to learn New cocktails
Here in 2021, and finally gonna try my hand at this
(late) but hope it turned out well! :)
Sweet, thanks for the video!
You're welcome! Glad you enjoyed! :D
Damn dude you answered all the questions I had during the course of the video great job!
Great to hear! :D Hope it was helpful and maybe you'll give it a go! ;)
ok, so, 2 1/2 years later, but. thank you. I can see you like drinking as much as I do! Cheers!
Very good Very informative
Thank you Anand! Glad to hear. Cheers!
@@BarFaith
Can please upload a video of how to make homemade Bailey's
thank you so much for this video, think this is the best orgeat video out there! will try it out today :) read somewhere that you could soak the almonds before in water, salt and lemon juice over night, increasing the yield and reducing bitterness, anyone any experience with this?
Aw thank you, hope it helped! I haven't personally tried that, but hey, why not give it a try! You can do a small batch and maybe split it half and half between those soaked with regular water vs the salt/lemon mixture. Report back! :)
I love you