Home brew orgeat - Tiki Drinks and Food

TG The Gnomon Member MD-DC-VA Joined: May 01, 2007 Posts: 1293	TG The Gnomon Posted posted on Mon, May 7, 2007 9:44 AM On 2007-04-19 06:20, BastardoSaffrin wrote: Hi The question is that I don't know if that "horchata" we have is the same thing that orgeat. I have asked in a couple of great liquor stores and they don't know anything about orgeat syrup. Moreover, I checked some recipes to brew your own "horchata" and are very similar to the orgeat syrup recipes I have seen on the net. The problem I have is, since I have never seen a bottle of orgeat syrup, I can't compare to our "horchata". And, considering I don't know exactly what am I expected to get, it's a bit difficult to brew my own. "Horchata" has a milky texture but is a bit more tanned that milk, without having a cream colour. It's sweet but doesn't has a creamy or thick texture on mouth Horchata has the same linguistic roots as orgeat and, though they are somewhat related, they are two different things. The almond milk that goes into making orgeat is a kind of horchata. The original horchata (supposedly) was a nut milk popular in ancient Egypt made from chufa (tiger nut). Horchata has since come to refer to a variety of vegetable milks; chufa, rice, almonds, and more. Soy milk could probably be called a type of horchata. Anyway...the French orgeat always seems to have been made of almonds. Almond syrup is often used as a subtitute for orgeat, but they are not the same. You make almond syrup from almond extract, whereas, in keeping with its 'almond milk' name, orgeat must be made with almond milk. It's worth making your own orgeat, even if it is readily available where you are, which is not likely. Most liquor store staff (that I have encountered) have no idea what orgeat is. The same is true with most bartenders—exceptions being those who work in tiki bars or in establishments that specialize in tropical concoctions. The easiest way to buy orgeat is online. I keep some Tessiere Orgeat on hand so I have something if I depleat my stock of the real deal. Later in this forum I will offer a few of my own insights into making orgeat. If you let it, making orgeat can be a pain in the ass. So, I try not to let it. Ultimately, it's worth while.

On 2007-04-19 06:20, BastardoSaffrin wrote:
Hi

The question is that I don't know if that "horchata" we have is the same thing that orgeat. I have asked in a couple of great liquor stores and they don't know anything about orgeat syrup. Moreover, I checked some recipes to brew your own "horchata" and are very similar to the orgeat syrup recipes I have seen on the net.

The problem I have is, since I have never seen a bottle of orgeat syrup, I can't compare to our "horchata". And, considering I don't know exactly what am I expected to get, it's a bit difficult to brew my own. "Horchata" has a milky texture but is a bit more tanned that milk, without having a cream colour. It's sweet but doesn't has a creamy or thick texture on mouth

Horchata has the same linguistic roots as orgeat and, though they are somewhat related, they are two different things. The almond milk that goes into making orgeat is a kind of horchata. The original horchata (supposedly) was a nut milk popular in ancient Egypt made from chufa (tiger nut). Horchata has since come to refer to a variety of vegetable milks; chufa, rice, almonds, and more. Soy milk could probably be called a type of horchata.

Anyway...the French orgeat always seems to have been made of almonds. Almond syrup is often used as a subtitute for orgeat, but they are not the same. You make almond syrup from almond extract, whereas, in keeping with its 'almond milk' name, orgeat must be made with almond milk.

It's worth making your own orgeat, even if it is readily available where you are, which is not likely. Most liquor store staff (that I have encountered) have no idea what orgeat is. The same is true with most bartenders—exceptions being those who work in tiki bars or in establishments that specialize in tropical concoctions. The easiest way to buy orgeat is online. I keep some Tessiere Orgeat on hand so I have something if I depleat my stock of the real deal.

Later in this forum I will offer a few of my own insights into making orgeat.

If you let it, making orgeat can be a pain in the ass. So, I try not to let it. Ultimately, it's worth while.

Post #304587 by The Gnomon on Mon, May 7, 2007 9:44 AM