Orgeat syrup is a simple syrup infused with almond. Most often it's used in tropical and tiki drinks. The almond adds a wonderful depth to drinks. It pairs well with rum, but be bold and see what else you can use it with.
This recipe makes about 12 oz, and can be doubled or halved.
10 oz raw whole unsalted almonds (buy in bulk to save money)
1½ cups of sugar (demerara or white and adjust for sweetness preference)
16 oz water
-Preheat your oven to 350 degrees.
-Lay the almonds out in a single layer on a baking sheet and cook for about 7 minutes.
-After the almonds cool for about ten minutes, blend them in a food processor for about 20 seconds. You don't want to pulse them too finely.
-Warm the sugar and water on the stove on a medium heat. Stir the mixture until dissolved, without boiling (about 3 minutes).
-Pour the sugar syrup into a bowl and add the almonds. Cover with plastic wrap and leave at room temperature for 24 hours.
-Pour the mixture into another bowl through several layers of cheese cloth. Let drain for several minutes and then squeeze as much liquid out as possible.
-Store in a mason jar in the fridge.
-BONUS: Save the almonds and top your smoothie bowl or ice cream with them!