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Home brew orgeat
martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2006-11-15 2:41 pm   Permalink

KKH,

Did it come out cloudy with the almond milk?

The cloudiness in commercial brands is an attempt to mimic the way natural orgeat comes out- it's emulsified from the almond oil. When you soak blanched almonds to get the milk, you also get a lot of almond oil. When it's blended with the sugar and water, you get a cloudy result. That's why Torani and others add oil.

And yes, it's a huge pain in the ass to make from scratch.


 
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KuKuAhu
Tiki Socialite

Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
Posted: 2006-11-16 06:14 am   Permalink

Quote:

On 2006-11-15 14:41, martiki wrote:
KKH,

Did it come out cloudy with the almond milk?

The cloudiness in commercial brands is an attempt to mimic the way natural orgeat comes out- it's emulsified from the almond oil. When you soak blanched almonds to get the milk, you also get a lot of almond oil. When it's blended with the sugar and water, you get a cloudy result. That's why Torani and others add oil.

And yes, it's a huge pain in the ass to make from scratch.




Yes, it does come out cloudy, and I expected this. In my research into commercial brands in the first post I noted gums and oils being used for cloudiness, so this was a goal in the process.

To be honest, a very satisfying and cheap homebrew orgeat is surprisingly easy to make. If you can make sugar syrup, you can make orgeat in the same amount of time.

I have been playing around with it more, and the easiest method to make a version akin to commercial is as follows (minus measurements):


1. Make sugar syrup with white sugar as you normally would (1 pound sugar to one cup water) and let it cool.

2. Add some almond milk for cloudiness. A litle goes a long way.

3. Add natural almond extract. Better brands taste better. Use quite a lot of it too.

4. Add rose water or orange flower water. 2 tbs per fifth seems right.

5. Bottle it.


Congrats, you have orgeat on par with any I have tasted from a factory, minus the artificial/chemical flavor. And it looks correct too.

It really was the simplest bar recipe I have ever had to crack.



Ahu


 
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pappythesailor
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Joined: Jul 07, 2005
Posts: 1564
From: Mass.
Posted: 2006-11-16 06:24 am   Permalink

Thanks Kukuahu! I'll definitely be trying that. There's a place in West Stockbridge that still mkaes its own extracts. I'm hoping they have almond extract. For that matter, maybe they make rose water.

 
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exotica59
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Joined: Oct 17, 2004
Posts: 479
Posted: 2006-11-16 07:40 am   Permalink

ahhh, another great easy recipe! I'll be brewing some up this weekend. Also need to make another round of your Grenadine syrup. That stuff it the BEST!

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[ This Message was edited by: exotica59 2006-11-16 07:50 ]


 
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jirada
Member

Joined: Jan 31, 2007
Posts: 1
Posted: 2007-01-31 08:44 am   Permalink

the bulgarian rose water is the best one i've ever tried
the link to the place


[ This Message was edited by: jirada 2007-01-31 08:45 ]


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frostiki
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Joined: Aug 14, 2006
Posts: 434
From: Mobile, AL
Posted: 2007-02-07 12:37 pm   Permalink

Where do I find almond milk? I can get all of the other stuff easy, it's the almond milk that I can't find.

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Rum Balls
Grand Member (first year)  

Joined: Oct 04, 2004
Posts: 879
From: Portland, OR
Posted: 2007-02-08 08:03 am   Permalink

You can find almond milk in the organic/natural foods section of grocery stores. It's alongside the soy milk, rice milk and other cow juice alternatives.
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frostiki
Tiki Socialite

Joined: Aug 14, 2006
Posts: 434
From: Mobile, AL
Posted: 2007-02-08 08:06 am   Permalink

Perhaps I should have rephrased that. Does anyone know where to find it in Lower Alabama? Soy milk is readily available, but organic foods are sparse here. I guess I 'll be calling the health food places (all 3 of them) to see if the have it.

** Update, 10 minutes later **

I forgot about the health food place right down the street from me, I called them and the have it. I'm headed there after work to start my own Orgeat. Yippee!!

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[ This Message was edited by: frostiki 2007-02-08 08:21 ]


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GatorRob
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Joined: Aug 20, 2004
Posts: 1770
From: 3 hrs 33 mins to paradise
Posted: 2007-02-18 11:04 am   Permalink

Quote:

On 2007-02-08 08:06, frostiki wrote:
I forgot about the health food place right down the street from me, I called them and the have it. I'm headed there after work to start my own Orgeat. Yippee!!


Well, how did it turn out?


 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-02-18 2:15 pm   Permalink

Wish me luck - I'll be trying both recipes - almonds and almond milk - tonight. (Along with making some passion fruit syrup.)

If I'm fast I'll also be able to mix up a few Mai Tais - I picked up 4 rums in the last 2 days...


I'll let you know how everything turns out.


 
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frostiki
Tiki Socialite

Joined: Aug 14, 2006
Posts: 434
From: Mobile, AL
Posted: 2007-02-19 09:03 am   Permalink

I got side tracked by Mardi Gras here. I've got all the ingredients, if I have enough time I'm going to try to make it tonight as well as some homemade grenadine. I'll post here as soon as I make it. I think I'm going to try a version with rum as a preservative for both. BTW on a somewhat related subject I think my in-laws think we have a drinking problem because we keep talking about making all these things to go in drinks. But I had to, we couldn't find falernum anywhere, now we have moved on to the other things we can't find (I can find grenadine, but only roses or master of mixes).

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[ This Message was edited by: frostiki 2007-02-19 09:05 ]


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Scottes
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Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-02-19 6:01 pm   Permalink

I tried my hand at making Orgeat in a couple different ways and thought I'd share my experiences. (And some of my inexperience...)

I have to admit that I'm no expert on Orgeat. The only stuff I have ever tasted is Fee Brothers. After seeing this thread I knew that I could do better than Fee Brothers so I thought I'd give it a shot. I decided to try a few different ways since I wasn't too sure which would be better in the long run. I also figure that I'd share the efforts, since I've been lurking here for the last month and I've learned quite a bit. Hopefully someone can learn something from my trials.


To get prepared, I visited a few local specialty food stores. A local farm store, Idylwilde Farms, carries all sorts of "weird" stuff and I saw Orange Flower Water there so I popped in to grab a bottle. This stuff is made in France branded "A. Monteux" and cost $3.69 for a 3 oz bottle. No ingredients listed, which I found odd. Tasting it straight, it's indescribable. Who thought of putting this stuff into Orgeat? It's great, no doubt, but I never would have thought of mixing this with almonds.

I also grabbed a very nice "Natural, Pure Almond Extract" made by a local company, Scott's of Acton, MA. Ingredients are: oil of bitter almond, water, and alcohol. $3.95 for a 2 oz bottle. This stuff just blows away the regular stuff I used to get in the local supermarket. There is no comparison - this stuff is divine. (I'm sure that any organic or natural extract would be better than the generic stuff though.)

I also grabbed a pound of Shelled Almonds since I couldn't find any whole blanched almonds, just slivers. I figured that whole almonds would retain more taste so I skipped over the slivers.

I then headed to a local organic/natural supermarket, Trader Joe's. I grabbed a pound of their Organic Sugar made from Evaporated Cane Juice. I passed by their nuts and saw a bag of Raw Almonds. I grabbed them, suddenly worried that I might have purchased processed almonds at my last stop. I didn't see any Blanched almonds there.

I headed hope to start cooking.


The first batches were done using the recipe at The Art Of Drink, listed above. Soaking chopped almonds and all that. Before proceeding I sampled both bags of almonds and was surprised at the difference in taste. The first ones were drier and a lot less tasty than the Trader Joe's Raw Almonds. There was a big difference.

Then I blanched the almonds by dipping them in boiling water for 1 minute, and then immediately running them under cold water. I kept the two kinds of almonds separated just in case they made a difference. I chopped up the first batch with a mini food-processor (note that adding a little liquid helps a lot) and dumped then lot into a bowl and covered them with water.

Here's the inexperience showing: I noticed the chopped-up almond skins floating in the water, and instantly realized that they'd tend to make things bitter. That's when it hit me that Blanching is done to make the skins easier to remove. Not too bright... I let them soak anyway, just to see the difference.

I blanched the Raw Almonds, ran them under cold water, and proceeded to de-skin by hand. What a serious pain. Well, it wasn't *that* bad, but a bit tedious. I chopped them in the processor and set them to soak.


An hour later I started the squeezing process, placing a lemon-sized bunch of chopped almonds into a square of cheesecloth and squeezing like heck. 4 squeezes later I was done with the first batch. Then the same to the second batch. It was a pain, if you ask me - easy but annoying. And I ran through $4 worth of cheesecloth by the end of the night. There has to be an easier way. (Yes I'm lazy.)

Another hour of soaking and another round of squeezing through cheesecloth. I was left with 2 bowls full of what looked like slightly watery milk. I taste-tested the two, and there was no comparison. The batch that had all the chopped skins tasted like watery something - something that wasn't worthwhile. The batch made from skinless Raw Almonds tasted much better.

However, I wasn't getting much almond flavor here, in either batch. I love almond. I expected the distinct taste of almonds. I got a hint of almond in water. I was not impressed.


I tossed the batch of almonds-with-skins down the garbage disposal. I wasn't going to bother proceeding with that tasteless stuff. Instead, I concentrated on the near-tasteless Raw Almond batch. I had 16 oz of almond milk, a very nice color just like cow's milk. I got 16 oz of this almond milk.

I heated it slightly on the stove, and added about 1.5 pounds of Trader Joe's Organic Sugar, the evaporated can sugar. Wow, did that make for an ugly color. My wife, an artist, couldn't describe it beyond "A positively yucky dark tan color with a touch of blech." Myself, I thought it looked disgusting, too, somewhere between watery turkey gravy and a Mai Tai. Regular table sugar would have made for a nice white, I'm sure, but I really wanted to stay with the natural stuff. Besides, this Orgeat was primarily going into Mai Tais so it was a perfect match.

After the sugar dissolved I let it cool for a bit, and tasted it. It did not have any almond taste whatsoever, and tasted like sugar syrup made with a very mild turbinado sugar. OK, there was a very mild hint of almonds somewhere in there, but I think I tasted it because I knew it was there.

I grabbed the Orange Flower Water and threw in 2 Tbsp. Wow, did that make a difference! I still can't describe the taste, but the aroma hits your nose long before the syrup hits your mouth. Quite nice, indeed.


But still no almond taste. So I grabbed the natural almond extract and tossed in 1.5 tsp. NOW the taste of almonds was present! And it tasted quite yummy. The combination with the orange flower water and organic sugar was fantastic. Such depth, so many tastes and smells. This was good stuff.

I am a fiend for bold tastes though, so I added another 1/2 Tbsp of orange flower water and another 1/2 tsp of almond extract. I figure I'll be using very little of this syrup in my Mai Tais. It is very very sweet and extremely bold in taste. But delicious - very very delicious.


Now that I had some idea of what Orgeat is supposed to taste like I grabbed the Fee Brothers Orgeat and took a tiny taste. What *is* this crap? It literally burned the back of my throat going down. I checked the ingredients: corn syrup sweeteners, water sugar, and a bunch of chemicals. Their web site says it's "An almond-flavored milky-white syrup." Well, there's no mention of almonds in the ingredients. Compared to my Orgeat this is pure crap.


All in all I don't think I made a very proper Orgeat. Next I had to try the Almond Milk method. I found a quart of almond milk at Trader Joe's. Made by Pacific Natural Foods this was $3.29 and contained: Almond base (filtered water and almonds), brown rice sweetener (filtered water and rice) natural almond flavor, sea salt, carrageenan, and some preservatives. I took a sip before proceeding with the process. I was not impressed. It tasted like watery cardboard - yes, that's what my notes state. Watery cardboard. I did not find much almond taste. I couldn't imagine proceeding.

I threw it out.


One of these days I'll taste a *real* orgeat. Until then, my recipe is as follows:

1 cup water
1.5 cups organic evaporated cane juice sugar
2-1/2 TBsp Orange Flower Water
2 tsp organic almond extract
1 oz vodka or light rum to preserve.

Note that this is a pretty powerful mix. You might want to start with 1 Tbsp of the orange flower water and 1 tsp of the almond extract, and adjust to taste.


And I beseech you to *never* buy the Fee Brothers Orgeat.


 
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frostiki
Tiki Socialite

Joined: Aug 14, 2006
Posts: 434
From: Mobile, AL
Posted: 2007-02-21 11:45 am   Permalink

I made mine similar to the Ahu version of Orgeat but added two more tsp of almond extract, the orange blossom water and the rum after cooking the almond milk, sugar, H2O, and a couple of tsp of almond exract. It came out nothing like the commercial version. But that is a good thing, it turned out to be much more floral and aromatic no burn to it like the finest call stuff I had been using. I also made a homemade grenadine which was incredible. Now I have to rest my liver a little to prepare for the vast aray of drinks I will need to make now that I have these great additions to my bar
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Mytah
Tiki Centralite

Joined: Jan 17, 2007
Posts: 13
From: Pensacola, FL.
Posted: 2007-04-13 08:34 am   Permalink

Anyone have a good recipe with actual measurements? "A little goes a long way" and "Use quite a lot of it too" leave me scratching my head. I've acquired all the ingredients and would appreciate any input on this. Thanks.
Mytah


 
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Scottes
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Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-04-13 08:40 am   Permalink

Look up about 20 lines above your post:


My recipe is as follows:

1 cup water
1.5 cups organic evaporated cane juice sugar
2-1/2 TBsp Orange Flower Water
2 tsp organic almond extract
1 oz vodka or light rum to preserve.

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[ This Message was edited by: Scottes 2007-04-13 08:41 ]

[ This Message was edited by: Scottes 2007-04-13 08:42 ]


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