Orgeat (Almond Syrup)

Ingredients

• 0.75 pound Sweet almonds, blanched (About 3 cups whole almonds)
• 30 almonds Bitter almonds, blanched (Can substitute with 1/4 tsp almond extract if bitter almonds unavailable)
• 1 tablespoon Water, for pounding (Used while grinding almonds)
• 2 pints Water, for mixing (4 cups)
• 3 pints Milk, whole (6 cups)
• 0.5 pound Sugar, granulated (About 1 cup)
• 1 pint Water, for syrup (2 cups)
• 2 tablespoons Orange flower water (Available at specialty stores or Middle Eastern markets)
• 1 cup Brandy, good quality (A teacupful)

Instructions

1. 1Bring a pot of water to boil. Add the sweet and bitter almonds and boil for 1 minute. Drain and rinse with cold water. Slip the skins off the almonds by pinching them between your fingers.
2. 2Place the blanched almonds in a food processor or mortar with 1 tablespoon of water. Process or pound until you have a smooth paste, scraping down the sides as needed.
3. 3Transfer the almond paste to a large bowl. Gradually stir in the 2 pints of water and 3 pints of milk, mixing thoroughly to combine.
4. 4Strain the almond mixture through a fine cheesecloth or nut milk bag, squeezing firmly to extract all the liquid. Discard the solids.
5. 5In a saucepan, combine the sugar and 1 pint of water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
6. 6Once boiling, skim off any foam that rises to the surface. Continue to boil for 2-3 minutes until the syrup is clear.
7. 7Remove the syrup from heat and let cool slightly. Mix the sugar syrup with the strained almond milk. Stir in the orange flower water and brandy until well combined.
8. 8Transfer the orgeat to bottles or jars and refrigerate until cold. Serve diluted with cold water to taste, or use in cocktails. Keeps refrigerated for up to 2 weeks.