Orgeat
Slightly adapted from the recipe by Sean Hoard and Daniel Shoemaker published in The Bartender’s Pantry by Jim Meehan and Bart Sasso with Emma Janzen (2024, Ten Speed Press).
Ingredients
- 8 oz (222g) slivered almonds (see tip above if using pre-roasted almonds and/or sliced almonds)
- 20 oz (2 ½ cups) cold filtered water
- 420 g (good 2 cups) granulated sugar
- ⅛ teaspoon fine sea salt
- 3 to 4 drops orange blossom water, preferably Cortas brand
Instructions
- Use the book's illustrated instructions below to toast, soak, grind, filter, and sweeten the toasted almond milk to create an incredible orgeat. When using raw sliced almonds, bake them at 350F for 7 to 8 minutes, stirring midway through. (If the almonds are already toasted, warm them in a large skillet over medium-low heat to refresh, for several minutes, stirring, until they ware warm and fragrant.Don't compost the ground almond solids left over. Reserve them for baking or other dishes (see Tips above).
Notes
