||So what's the latest on Commercial Orgeat?
Joined: Dec 29, 2005
From: Stockton, CA
|Posted: 2009-08-24 3:56 pm  Permalink|
Thanks, Gnomon for giving me the courage to try making this myself. I saw your recipe and KuKuAhu's recipe and decided to try Ahu's hybrid commercial version. It exceeded my expectations, although I did have to tweak the recipe a little to my taste. I don't think I'll be buying the commercial stuff after doing this exercise. It really isn't that hard to do and considering that most of the exotic orgeat out there has to be mail-ordered (at least for me), it really was a no-brainer. One word of advise, though. Ahu's recipe calls for boiling the sugar, water and almond milk and that's a definite no-no. Believe me, it's very easy to go from boiling to disaster, because boiling can cause the sugar to burn the almond milk and "break" the emulsion. I know, because I did it while making the first batch. You just need to get the mixture hot enough for the sugar to dissolve thoroughly, while stirring constantly. BTW, I think the problem with the sugar crystals forming at the bottom occurs when there is some sugar granules that aren't fully dissolved in the solution before cooling.
Joined: Feb 04, 2006
From: So Cal-holic
|Posted: 2009-08-29 2:47 pm  Permalink|
On 2009-07-31 10:10, The Mayor Of Exotica wrote:
I have been reaaaaallly happy with the orzatta from Ferrara, which is based in NYC. They use sugar instead of corn syrup, and the taste and texture is a step up from Fee's, imhop. I have only found it at one store in Boston.
Agreed! I've used Ferrara for a few years now and really like it. The only way I've been able to get it, is on line here: http://www.ditalia.com/product/Ferrara_Almond_Orzata_Syrup/Beverages
I also agree with the poster who said it was a bit weaker in flavor, as I find myself using slightly more than a 1/2 oz in my Mai Tais.