Uploaded August 2026 | Updated September 2026, 5 days ago
GET MY BOOK HERE ➡️ dashbook.com/book/byob-be-your-own-bartender
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
This might be the fastest way to make orgeat syrup and it’s the best I’ve ever made.
The genius idea of using almond milk concentrate instead of making almond milk comes from Derek at @makeanddrink That shortcut is 100% his idea, and it completely eliminates the most tedious part of making homemade orgeat.
Derek actually uses an almond milk concentrate made from the same basic ingredients. According to him, it’s even better than using pure almond paste, but I couldn’t find the brand he refers to. Either way, I’m still sold 100% on the idea.
I took his recipe and made a few tweaks of my own: gum arabic + xanthan gum for a silkier, thicker texture and to keep the syrup from separating, plus a little salt to enhance the almond flavor. Derek’s original version also uses orange blossom water and rose water; I kept the orange blossom but left out the rose water simply because sometimes I prefer the flavor without it.
The result is incredibly rich, smooth and ridiculously easy homemade almond syrup that makes the best Mai Tai.
And yes, this one is going in my book.
BYOB — Be Your Own Bartender is coming soon, with 130 classic and modern classic cocktails. Comment BOOK and I’ll send you the link to pre-order.
60-Second Orgeat Syrup
120 g sugar
100 g water
25 g pure almond paste
0.6 g gum arabic
0.1 g xanthan gum
1 g salt
¼ tsp orange blossom water
Add everything to a blender and blend on high until the sugar is completely dissolved and the syrup is smooth.
Bottle and refrigerate.
That’s it. No almond milk. No straining. No complicated process.
Huge shoutout to Derek from Make and Drink for the original idea. Go check out his work — he’s seriously clever.
GET MY BOOK HERE ➡️ dashbook.com/book/byob-be-your-own-bartender
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
This might be the fastest way to make orgeat syrup and it’s the best I’ve ever made.
The genius idea of using almond milk concentrate instead of making almond milk comes from Derek at @makeanddrink That shortcut is 100% his idea, and it completely eliminates the most tedious part of making homemade orgeat.
Derek actually uses an almond milk concentrate made from the same basic ingredients. According to him, it’s even better than using pure almond paste, but I couldn’t find the brand he refers to. Either way, I’m still sold 100% on the idea.
I took his recipe and made a few tweaks of my own: gum arabic + xanthan gum for a silkier, thicker texture and to keep the syrup from separating, plus a little salt to enhance the almond flavor. Derek’s original version also uses orange blossom water and rose water; I kept the orange blossom but left out the rose water simply because sometimes I prefer the flavor without it.
The result is incredibly rich, smooth and ridiculously easy homemade almond syrup that makes the best Mai Tai.
And yes, this one is going in my book.
BYOB — Be Your Own Bartender is coming soon, with 130 classic and modern classic cocktails. Comment BOOK and I’ll send you the link to pre-order.
60-Second Orgeat Syrup
120 g sugar
100 g water
25 g pure almond paste
0.6 g gum arabic
0.1 g xanthan gum
1 g salt
¼ tsp orange blossom water
Add everything to a blender and blend on high until the sugar is completely dissolved and the syrup is smooth.
Bottle and refrigerate.
That’s it. No almond milk. No straining. No complicated process.
Huge shoutout to Derek from Make and Drink for the original idea. Go check out his work — he’s seriously clever.
