Candra
  • Recipes
    • All Recipes
      • Vodka recipes
      • Gin recipes
      • Tequila recipes
      • Whisk(e)y recipes
      • Rum recipes
      • Brandy recipes
      • Sparkling WIne recipes
      • Vermouth Sweet recipes
    • What’s in your kitchen
    • Cocktail Menus
      • Brunch menu
      • Laid back genius
      • Holiday menu
      • Mothers Day menu
      • Sports Day
      • Sundowner
      • One Bottle Vodka
      • One Bottle Gin
      • One Bottle Rum
      • One Bottle Tequila
      • One Bottle Brandy
      • One Bottle Whisk(e)y
  • Spirits +
    • Vodka
    • Gin
    • Whisk(e)y
    • Tequila
    • Mezcal
    • Rum
    • Liqueur
    • More
  • Techniques
    • Shaking
    • Stirring
    • Building
    • Batching
    • Blending
    • Garnishing
    • Foam
    • Balancing
    • Ingredients guide
      • Ice
      • Tea
      • Sugar
      • Syrups
      • Sherbets
    • Parts
  • Equipment
    • Shakers
    • Mixing vessels
    • Strainers
    • Stirrers
    • Blenders
    • Muddlers
    • Jiggers
    • Glassware
      • Lowballs
      • Highballs
      • Cocktail glasses
  • Shop
  • About us
  • My Account
Subscribe
Privacy Policy

Sitemap

Candra
  • Recipes
        • By Spirit

          • Vodka recipes
          • Gin recipes
          • Tequila recipes
          • Whisk(e)y recipes
          • Rum recipes
          • Brandy recipes
          • Sparkling WIne recipes
          • Vermouth Sweet recipes
        • View All Recipes

          What’s in your kitchen

        • Junipero
        • Cocktail menus

          • Brunch menu
          • Laid back genius
          • Holiday menu
          • Mothers Day menu
          • Sports Day
          • Sundowner
          • One Bottle Vodka
          • One Bottle Gin
          • One Bottle Rum
          • One Bottle Tequila
          • One Bottle Brandy
          • One Bottle Whisk(e)y
  • Spirits Guide
    • Vodka
    • Whisk(e)y
    • Tequila
    • Mezcal
    • Rum
    • Liqueur
    • More
  • Techniques
    • Shaking
    • Stirring
    • Building
    • Batching
    • Blending
    • Garnishing
    • Foam
    • Balancing
    • Ingredients guide
      • Ice
      • Tea
      • Sugar
      • Syrups
      • Sherbets
    • Parts
  • Equipment Guide
    • Shakers
    • Mixing vessels
    • Strainers
    • Stirrers
    • Blenders
    • Muddlers
    • Jiggers
    • Glassware
      • Lowballs
      • Highballs
      • Cocktail glasses
  • Shop
  • About
  • My account

How to Make a Nut Syrup

The most famous of the nut based syrups is the Almond flavoured Orgeat (ohr-zhat), used in some iconic recipes and some very tasty modern cocktails. You can buy Orgeat, but you should know how to make it too. That way, you can easily make any nut-based syrup you might want to try in your cocktails. 

The traditional method to make a nut based syrup is to use water, heat and ground or flaked nuts to make a ‘milk’; Then turn this milk into a syrup with sugar.

These days, you can easily buy all sorts of delicious nut and plant-based milks…so we have been left asking, why go to all the effort of making your own nut milk? We recommend finding one you like and skipping ahead to making the syrup instead!

For Orgeat you will need to get your hands on almond milk. As mentioned before, the choices these days are endless, and you could replace almond milk for hazelnut for example, or even try oat milk. Just be aware, your choice here will have a profound impact on the final recipe you are making. 

The choice of whether to make a 1:1 or 2:1 syrup and as always is yours. Our advice would be to make a ‘Rich’ style syrup with a 2:1 ratio.

Time needed: 3 minutes.

How to make ‘Nut’ or ‘Milk’ Syrup

  1. Measure

    Depending on how much you need and what equipment you have in your kitchen, use cups, thimbles, jugs or whatever you have, measure out 2 parts of white sugar or bakers sugar into a pan.

    Using the same device, measure 1 part of your chosen MILK.

  2. Add to a pan

    Add the second measure of sugar to the pan.

  3. Add liquid

    Add one part of ‘milk’ to the pan. Stir the sugar and ‘milk’ together in a pan, heating gently until the sugar crystals are dissolved and the mixture looks clear and glossy. Do not boil. If you’re using granulated sugar you’ll need to apply more heat, whereas caster sugar will dissolve more easily, even at a 2:1 ratio.

  4. Glossy texture

    If you want to be more authentic with your Orgeat, add a little Orange Flower Water. Just a few dashes is all you need, or else it will overpower your syrup and undo all your effort! Work on an approximate ratio of 1 teaspoon per litre of syrup, depending on the brand you use.

  5. Store and refrigerate

    Finally, pour the mixture, while still warm, into a labelled sterilised bottle or jar. Once cooled, if you want it to last for longer, keep it in a sealed container in the fridge.


0
0
1
0

Download Our FREE Cocktail Ingredients Guide

And Get Nerdy With Our Latest And Greatest Recipes, Stories & Tips

Read this!

Valentine’s Day Cocktails
Essential Cocktail Making Techniques
Champagne cocktails to celebrate the New Year
Get Nerdy with Highball Cocktails
12 Days of Christmas Cocktail Recipes
Instagram

Download Our FREE Cocktail Ingredients Guide

And Get Nerdy With Our Latest And Greatest Recipes, Stories & Tips

Candra
  • About
  • Journal
  • Contact Us
© 2022 KINA LLC. All rights reserved.
Cookie Policy
Terms and Conditions

Input your search keywords and press Enter.

en English
ar Arabiczh-CN Chinese (Simplified)nl Dutchen Englishfr Frenchde Germanit Italianpt Portugueseru Russianes Spanish

Input your search keywords and press Enter.

How much juice can you squeeze from a lemon?!

Download Our FREE Cocktail Ingredients Guide

Get Nerdy With Our Latest & Greatest Recipes, Stories & Tips