The NEW way to make orgeat
Vložit
- čas přidán 5. 03. 2024
- 📕 FREE cocktail recipes with orgeat ebook: bit.ly/orgeat-cocktail-recipes
🍾 Shop for Crew Supply bottles: bit.ly/crew-supply-bottle
What is almond milk concentrate / almond milk base?
It's made of 100% almonds blended into a paste. It can be used to make almond milk by blending it with water but today we're using it to make ORGEAT! Admittedly, this batch was a little more grainy than my previous test batches. I must not have mixed the packet well enough prior to the test batches. I agree with Derek and recommend straining this further - use a nut milk bag which is made from cotton rather than a coffee filter otherwise it will take FOREVER!
Also worth noting that I used 1/2 tsp of the orange blossom and rose water whilst Derek did 1/4 tsp. Mine isn't overly floral but if you prefer, you can drop this back to a 1/4 tsp each.
RELATED LINKS:
🛒 Can't be bothered making orgeat at home? Shop Liber & Co: bit.ly/liber-and-co-orgeat
🏝 @makeanddrink CZcams channel: • How to Make Orgeat in ...
🍹 Join my cocktail fundamentals workshop: bit.ly/cocktail-fundamentals-...
INGREDIENTS
- 4 tbsp almond milk concentrate (100% almonds) - links below
- 1 cup water
- 2 cups sugar
- 1/2 tsp orange blossom water
- 1/2 tsp rose water
I went to check for suppliers of the almond milk concentrate that I used (Brand = Planut) but it looks like they've closed down recently! The product is still on some store shelves in Australia but there are plenty of alternatives. Just search for "almond milk concentrate" or "almond milk base".
Check out the Joi almond milk concentrate Derek used on his channel: amzn.to/3PaegWe
Kat put together an orgeat recipe mini ebook for ya'll: bit.ly/orgeat-cocktail-recipes
Hey Steve! Love the video! Just wanted to let you know I signed up for the ebook, however, the email link that arrived said for your “7 St-Germain…” You may want to update it. Just an FYI.
You’re the best and I am so glad you have recovered from your recent surgery, glad you are back. Cheers!
Is your cocktail app gone?
Thanks Ralph! It is the correct file... just the subject of the email and text is wrong... I've since updated it but you can click the link in the email and it will take you to the right file 👍
Love it! So cool. Thanks for sharing, Steve!
Thanks for the inspiration Derek! Almond milk concentrate was such a good discovery 👍
Good to see Derek get a shout out and also good to know we can find a similar almond product here in Australia. Thanks Steve!
Glad you're feeling better. You look & sound a bit tired. Take care of yourself. Very happy to see you on the mend.
Thanks DJ! Yep, still don’t have 100% of my energy back.. slowly getting there.
I love that this method solves the problem of wasted almond product that has plagued my orgeat recipe forever. A shelf stable concentrate that will make multiple batches is sooo much better than a gallon of almond milk that won’t keep long enough to do the same. This is excellent Steve, thank you!
Exactly! That’s why I thought Derek’s discovery was so genius!
Glad to have you BACK Steveeee
When I've made orgeat, I use an almond milk with no preservatives, reduce it by half and add equal part sugar. It may not be quite as good, but the effort required justifies it for me.
I think using a very bare bones, natural almond milk works very well in an orgeat using these same instructions
I do that, plus a tablespoon of amaretto, and a tablespoon of brandy.
Why the amaretto and brandy?@@DougTooley
@@LALopezWei amaretto, because almonds, of course. Brandy...I think the logic was because some level of booze makes it last longer. And for the volume I was making (~750ml) its addition was subtle.
You Steve, Great video!
What’s the name of the bottle you put orgeat in?
STEVE!!! I have GOT to try this!!! This looks like a tasty treat!!! I'm with you, making your own syrup is so easy and makes for a great cocktail!!! CHEERS brother!!!
This looks awesome. Can’t wait to try.
Thanks mate, this is one of them products in cocktails which make it just a little bit more special when it's homemade. Cheers!
Thanks for the recipe!
Love Make and Drink channel! awesome you gave him a shout out he has some great drinks
His channel is great! 👍
Derek‘s the man!
Yup! A great channel.
I've been making my orgeat like this for 6 months! I got recommended Derek's channel a while ago and have been loving his content.
I love homemade recipes. thanks for sharing. cheers
Yikes! I’ll fix that today.
I've always loved making my own syrups for at home bartending, it might not be as easy as buying a bottle of monin but orgeat can be one of the harder ones to find and its a syrup we used in our espresso martini's in one of my ex-cocktail bars I used to work at (still my favourite spec to date). Cheers for this
You can sub out the almond milk for oat milk to be allergy free, and boost the almond flavor with disaronno 30ml and even add montenegro (also 30ml) per 700ml
Great for service in a bar that is staying away from allergens and the Montenegro pairs with the floral notes if the orange and rose water too.
Sounds interesting! You got a recipe for oat milk orgeat? 😊
Love this! I am not able to have alcohol for a while due to pancreatitis and am looking forward to being able to do cocktails again in a few months. In the meantime I am having fun with mocktails and find I use orgeat more often. Will give this a try before I run out of my current supply.
Perfect timing for your mocktails!
This must now lead into a Mai Tai vid? Thx for the update, these ingredient ones are just as enjoyable as the cocktail creating
I think I’ve done the Mai Tai too many times… but yes, Orgeat cocktails!
Thanks so much Steve!! This sounds amazing and delicious!! I love a Mai Tai once in awhile, mostly when I am in spectacular Maui for a vacation!! I will give this a try for sure!! How are you Steve? I am sending good thoughts and was so concerned when I learned about your open heart surgery. We all care! Peace! 🙂
I’m doing well thanks Christine. Feeling much better than 3 months ago! Thanks for the well wishes 🙏
@@StevetheBartender_ YW Steve. I care! 🙂
Can't get much easier!!!
I have been making Anders version. Must try this one 😃
I’m not familiar with Anders’ version - I’ll have to compare! Let me know if you try them side by side..
@@StevetheBartender_ it's essentially just using unsweetened almond milk, so effectively cutting out a step. I could see this method potentially producing a better orgeat, but I'd have no problem recommending the almond milk method over any store bought that I've personally tried.
Yeah I’ve tried the almond milk version many years ago… I recommend using this version instead.
An alternative suggestion for an (almost) clear orgeat:
Inspired by a video of Leandro together with Garret as well as some (older) videos by Dave Arnold - and recipes on the isi website - I started experimenting with rapid infusions using the isi whipper. And it works a treat!
It is more work than using almond paste (never tryed it), but less work than blending almonds and straining out the almond milk. And tastes better (fewer bitter notes).
I'll share my preferred recipe that I have been iterating and improving for a couple of tires now.
150g of diced almonds (no skin)
~315ml / 10.5 oz. of a 1:1,5 simple syrup (270g sugar, 180g water)
1 dash orange blossom water
1 dash rose water
5 drops of saline solution
I lightly roast the almonds in a pan. This is optional, but in my opinion gives greater flavor.
Combine with the syrup and let it cool for a bit. Put in an isi whipper. Screw on two nitrous capsules (half liter isi model). Let it infuse for at least 15 hours (over night). Depressurize and filter out the almonds. Filter again through a coffee filter (optional). Transfer into a clean bottle and add rose water, orange blossom water and saline.
I am not using anything else anymore for my Mai Tais :)
Well ... and don't forget to use the leftover sweet almond bits for a delicious desert. They still carry a lot of flavor.
My goal was to share something simple and accessible for those at home. Not many people have an isi whipper unfortunately.
@@StevetheBartender_True. It is a bit of a more advanced method. But those who happen to have an isi whipper: Highly recommend to try it - cold infusions in general.
And those how don't have an isi whipper... well maybe Santa can help next Christmas :)
@Horst-aus-der-Tube Thanks for sharing! I'll give it a try. Just to clarify one thing: do you do the 15 hour infusion in the fridge or just sitting on the counter? Cheers.
@@DanRuelleat room temperature. Don´t know if it makes a difference...
Just to follow up, your recipe was amazing. Agreed that it made the best Mai Tai I've had and the thick texture really added something special. The almonds seemed to soak up a lot of the syrup as my yield was only around 250-300mL of orgeat so I might double next time (I have the one liter iSi) to be a bit more efficient. Thanks again for sharing!
Hey Steve good to see you back and looking well, where did you get your almond concentrate, I can’t find any in stock in little old Adelaide.😂
I bought it online.. there are more details in the description. Unfortunately that brand recently shut down (Planut) although it’s still available at some stores.
Can I use Allulose instead of the sugar?
I will really have to check if I can get this concentrate here where I live, but until then I will use the other one you made years ago, with the milk one.
You can also search for “almond nut butter”.. same thing except the almond milk concentrate is made from blanched almonds rather than whole almonds (with the skin).
I have used a simliar process using almond milk from the store. Got that from Anders. I bet this has a richer flavor.
I’ve tried the almond milk process a while back… this is better IMO 🙌
Wait! There are other CZcams bartending channels...? None could ever hope to hold a candle to Steve and his charming, patented smile! Love you - mean it! Wait! Your from Australia...? Does this mean that you stir your cocktails in the opposite direction...?
Haha, thanks Mark! I stir clockwise… what does everyone else do??
@@StevetheBartender_ The opposite, counterclockwise, of course. Just like driving - the opposite side of the road. Perhaps it's a hemisphere issue. Nonetheless, yours is an excellent, informative and enjoyable channel, taking us all in the right direction. Truly, thank you for all that you do for the community.
I agree!!!
Hi Steve, nice to see you back! I hope your feeling well. I have almond powder, similar to peanut powder, which is lower in fat due to the dehydration process. How much of a difference do you think the lower fat percentage would make in flavor?
I don’t think it would taste as good but it’s worth a try. Let me know how it goes!
I'll try my normal way and compare it with the powder. Results to come...
@@StevetheBartender_
Presumably if you're planning to strain it you can also add spices at the cooking stage to make falernum?
Yeah, absolutely… good idea 👍
Good stuff! Unfortunately I can't seem to find this concentrate here in the UK.
Try searching for “almond butter” instead. Make sure it’s smooth and made from 100% almonds 👍
Bingo! Thanks!
I've used Derek's version for a while and it makes for a delicious orgeat. I use 4 T like you do, and don't strain it. I'll have to try the cooked version. I've had some in my refrigerator for a few months, and it's still fine.
I’d love to hear what you think if you try the heated version.
You could use nut butter as well. I've seen people make pecan orgeat using pecan butter and it works really well. I've used different almond butters and it worked very nicely.
Yeah, it’s the same thing I think.. just marketed differently.
@@StevetheBartender_ I think almond milk concentrate and almond butter are slightly different. The concentrate is dried up almond milk, so it dissolves better, while almond butter has pieces of almond in it. So it could use some straining after making it. But the flavor should be very similar.
@@PetrosmanI've used the same brand Derek uses, it's not "dried up almond milk", it's just raw almonds ground into an extremely fine paste. All almond milk is is almonds soaked in water, then drained. The liquid is almond milk.
@@JohnKelly2 yeah I know, but I thought he said in his video in Make and Drink that he used Almond milk concentrate. If no, then I was wrong. Either way it's an amazing way to do orgeat easily.
He did use “almond milk concentrate” but it’s just blanched almonds blended.
Dude! What an absolute game changer! The way I make my orgeat takes 24hrs lol (I know, overkill infusion) 🤣
I gotta try this stuff! 😍😍
This recipe is great! Give it a shot.
What’s a good sugar alternative for the orgeat? I like to make lower crab cocktails.
Not sure sorry, I haven’t used sugar alternatives.
Try allulose. It's only 75% as sweet as sugar, so adjust quantity. I'd also add xanthan gum for body. Unfortunately you won't have the shelf life of sugar
Your mention of grainy texture that needs to be filtered out makes me wonder about doing the opposite: add xantham gum and gum arabic to act as emulsifiers/stabilizers for the final product. Presumably, there's nothing you want to remove from the puree, so stabilizing the mixture makes a lot more sense to me
I assume the xantham gum would keep it from separating in the bottle but not break down the granules and therefore still be grainy in texture…? 🤔
Not sure I can get my hands on rose water and orange blossom water, is it possible to make this without those? does it make a big difference
I’d say it’s an important component. You should be able to get it from the local supermarket… otherwise a middle eastern specialty store.
@@StevetheBartender_ Thank you Steve, i'll have a proper look for it over the weekend :)
I'm on a quest to find that almond concentrate now
Alternatively search for nut butter… I think the main difference is the almonds have blanched therefore it’s smoother…but I’m sure you can buy smooth nut butter.
Say nut butter again@@StevetheBartender_
😬
The ebook link sent me the St. Germaines download link instead?
Whoops! It's the orgeat ebook but I forgot to update the subject of the email. Click the link and it will take you to the correct ebook.
@@StevetheBartender_ thanks!
I made this version earlier... Bigger problem then texture, for me is color of cocktails using this recipe. Mai Tai gets more like Pina Colada color... And not just mai tai, but every other cocktail. Filtration reduces this effect but does not eliminates it.. If u using 1/4 oz its passabile, but 1/2 oz of this syrup, and cocktails get milky color....
I noticed that change when I moved up from Giffard/Monin to Liber & Co. It’s worth getting used to it though, the taste is so much better.
I agree with surfer! Taste takes precedence.
Would it help to fortify it with a little vodka?
1 oz of 40% vodka will result in a 500ml batch being 2.4% abv. No way near high enough to kill bacteria.. it MAY slow it down but I don’t think it makes a huge difference. I would focus on:
1) sterilising equipment
2) making a 2:1 syrup (sugar = preservative)
3) don’t make too much for what you need
It already has a long shelf life. I would considering lowering the ph by adding acids (ie citric acid) but this will alter the taste (many commercial brands of Orgeat have citric acid in them).
Thank you for the thorough answer! I will be trying this out this weekend. Also I have a great drink recipe for you if you’re interested using orgeat. Is there a way to get it to you? Thanks again Steve!!
For sure! Email me via my website or DM me on Instagram 👍
I’ve always been hesitant to make orgeat, but this recipe looks less imposing. I may need to find some almost paste.
Up to now, I’ve been using a locally made orgeat flavored syrop, which is convenient, but the flavour doesn’t come through in my cocktails.
You should definitely compare it with making your own! And yes, way less imposing this recipe..
So it's just unsweetened, unadulterated almond butter?
Yes, exactly.
IMO traditional orgeat has some degree of bitter almond flavor (the deliciously cyanide-rich almonds that almond extract is made from, different from the sweet almonds we eat). Unless the concentrate contains bitter almonds I'd go ahead and add some good quality extract.
very interesting... Wish I wasn't so lazy and watched this before I just got back from the grocery store...
You have to try it at some point 👍
Very helpful. I havent made orgeat in years because it’s such a pain.
This makes it unbelievably easy..
Hey Steve, Great recipe. A simple way to make orgeat. Fantastic!!
It’s so easy! 🙌
otherwise you can also simply use AMARETTO ADRIATICO BIANCO ;) and just pour it over
Steve, volume measurements, nooooo!
(I’m fully with Dave Arnold on this one-tablespoons and cups are the pits. Especially if you’re trying to halve/double/third/quarter recipes like this. And you can just tare the pot on a scale and squeeze the exact right amount of nut paste straight in, without a random amount sticking to a measuring spoon! Much more efficient and precise.)
In any case, how does this hold up in an acidic drink like an Army & Navy? All the home-made orgeat I’ve ever tried-mostly Dave Arnold’s “any nut orgeat” recipe from Liquid Intelligence-breaks in a drink like that. Even when I add Xanthan and gum Arabic.
I was following a recipe I discovered elsewhere but yes, weighing is more accurate.
Fair enough. But: how does it hold up in a drink? Does it have a tendency to break?
오우😂
Has anyone tried making orgeat with 100% almond butter? I would think it would be similar
This is essentially the same as almond butter.. it’s 100% almonds ground into a paste.
I'm Chinese. Can you add real-time subtitles to the video? I can translate and learn.