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

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.
Add to a pan
Add the second measure of sugar to the pan.
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.
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.
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.