Orgeat

Blend 250 g unsweetened almond milk with 400 g white sugar. Finish with 5 ml orange-blossom water and, optionally, 10 ml cognac after cooling.

Warm almond milk gently and dissolve the sugar without boiling. Cool completely before adding floral water; it should smell fresh, not perfumed. Bottle in a sanitized container.

Contains tree nuts. Label clearly and prevent cross-contact with tools and bottles. Refrigerate and use within two weeks; separation is normal, so shake before use. Discard if sour, swollen or moldy.

The quick almond-milk formula differs from traditional whole-almond extraction. Almond percentage and stabilizers vary by brand; unsweetened milk helps control sugar. Roasted and raw almonds contribute different characters, but both remain nut allergens. Do not improvise with bitter almonds or unidentified kernels.

Cool before adding floral water to preserve aroma. Orange-blossom and rose waters differ and vary in strength. Start small, taste cold and record additions; excess floral water can overwhelm almond with perfumed notes. Optional cognac means the syrup is not alcohol-free, and a small alcohol addition does not validate shelf life.

Some separation is textural, but pressure and sourness are not normal separation. In a Mai Tai, orgeat supplies sweetness, body and aroma; simple syrup is not an equal-volume equivalent. Separate allergen-handling tools and update disclosures when formulas change. Straining or clarification does not prove complete nut-allergen removal.