Can I Make Orgeat Syrup at Home?

homemade orgeat syrup in a glass bottle beside almonds

Orgeat syrup is the magic behind the creamy, nutty sweetness found in classic cocktails like the Mai Tai and Japanese Cocktail. While you can buy pre-made bottles, crafting your own orgeat at home lets you tailor its almond richness and floral aroma. The process is accessible and, with the right technique, yields a syrup that's fresher and more vibrant than most commercial options.

What Is Orgeat Syrup?

Orgeat is a sweet almond syrup, lightly perfumed with orange flower water or sometimes rose water. Its velvety mouthfeel and layered flavors make it essential for tiki drinks, but it's also a versatile sweetener for everything from iced coffee to desserts. Most store-bought orgeat uses stabilizers and sometimes artificial flavors, but homemade versions highlight the true, milky almond character.

How to Make Orgeat Syrup at Home

Making orgeat at home mostly involves almonds, sugar, and a subtle hint of orange flower water. Start by blanching almonds to remove their skins (or buy blanched almonds to save time). The next step is to extract as much flavor and oil as possible during the blending, then add the floral notes that make orgeat unique.

Essential Ingredients

250 ml blanched almonds (about 140 g)
500 ml water
500 ml granulated sugar
2.5 ml orange flower water (about ½ tsp), or rose water
Optional: 10 ml vodka (for improved shelf life)

Step-by-Step Method

If starting with raw almonds, blanch by placing them in boiling water for 45 seconds, then peel and discard skins.
Finely chop or pulse the blanched almonds in a food processor until coarsely ground.
Add 500 ml water and ground almonds to a saucepan. Bring to a low simmer, turn off heat, and let steep for 30 minutes.
Strain through cheesecloth or a nut milk bag, pressing to extract as much liquid as possible.
Return liquid to the saucepan, add 500 ml sugar, and gently heat until the sugar dissolves (no need to boil).
Once cool, stir in 2.5 ml orange flower water (start with half, taste, and add more if needed).
For longer shelf life, add 10 ml vodka, then bottle and keep refrigerated. Use within 3–4 weeks for best flavor.

Expert Tips for Better Homemade Orgeat

Use blanched almonds for a smoother, whiter syrup. Raw, unblanched almonds yield a nuttier, somewhat rustic orgeat.
Don’t overdo the orange flower water—too much can be soapy. Add sparingly and taste after stirring in.
Adding vodka extends shelf life and helps preserve the floral aroma.
If you want thicker mouthfeel, a few milliliters of gum arabic syrup can be added to mimic commercial textures.

using orgeat syrup to make a mai tai cocktail

Why Homemade Orgeat Wins

Fresh orgeat smells more like real almonds and avoids artificial flavors or gums. Tuning sweetness and floral notes means you can balance the syrup for both classic and modern cocktails—just adjust the amount you use in recipes to suit your taste. Homemade orgeat also works well in tea, coffee, and even drizzled over desserts.

How to Store Homemade Orgeat

Always refrigerate and store in a clean glass bottle or jar.
Shake before using; natural separation may occur.
Use within a month for peak freshness. If it smells off or syrup appears cloudy, discard.