Toasted Coconut Almond Orgeat
Toast the coconut and almonds for maximum flavor development. This elevated orgeat is worth the extra effort.
Toast the coconut and almonds for maximum flavor development. This elevated orgeat is worth the extra effort.
- 1/4 teaspoonalmond extract(Toast almonds and coconut separately until golden and fragrant.)
- 1 tablespoonorange flower water
- 1 cupraw almonds
- 1/2 cupunsweetened shredded coconut
- 2 cupswater
- 1.5 cupswhite sugar
- 1Let cool then pulse almonds in food processor until coarsely ground.
- 2Combine ground almonds toasted coconut and water.
- 3Soak for at least 4 hours or overnight.
- 4Strain through cheesecloth squeezing firmly.
- 5Combine nut milk with sugar in saucepan and heat until dissolved.
- 6Add orange flower water and almond extract.
- 7Let cool bottle and refrigerate for up to two weeks.
Store in a sealed glass bottle in the refrigerator for up to two weeks. Add one tablespoon of neutral vodka per cup to extend shelf life to four weeks. Shake well before each use. Keep refrigerated.
Toast the almonds and coconut separately — they have different browning times. Almonds are done when they smell nutty and are lightly golden (about eight minutes at 350°F); coconut is done when golden brown and fragrant (five to seven minutes in a dry pan). Blend them together once both are cooled and proceed as standard orgeat. Strain twice through cheesecloth for a smooth, clear syrup.
Toasted coconut almond orgeat is a craft cocktail innovation that bridges the classic French almond-based orgeat with the tropical traditions of tiki bartending. Classic orgeat traces to 19th century France and became the backbone of the Mai Tai (Trader Vic, 1944). Coconut's role in cocktails expanded dramatically through the tiki movement of the 1940s and 1950s, when Donn Beach and Victor Bergeron used coconut cream and toasted coconut flavors extensively in their tropical builds. Combining both nut bases in a single orgeat creates a richer, more tropical flavor profile than either nut alone provides. The technique of dry-toasting both the coconut and almonds before steeping intensifies the natural oils and adds a caramelized depth that plain-nut orgeat lacks, resulting in a syrup that feels simultaneously classic and island-forward.
**Macadamia Coconut Orgeat** — Substitute macadamia nuts for the almonds for a buttery, extra-tropical version ideal for Hawaiian and tiki builds. **Spiced Coconut Almond Orgeat** — Add a split vanilla bean and a cinnamon stick during steeping for a warm, dessert-like complexity. **Rich Coconut Orgeat** — Use coconut cream instead of water in the sugar syrup base for an ultra-lush, opaque orgeat built for frozen cocktails.
Contains tree nuts (almonds and coconut, both classified as tree nuts by the FDA). Free from the remaining top-8 allergens. Those with tree nut allergies should avoid this syrup entirely.