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Almond Milk Syrup

Almond Milk Syrup


Almonds are a time-tested staple in the syrup and cocktailing worlds because of their distinct but mellow nuttiness and the way they pair well with spice. This is why orgeat (almond syrup mixed with orange blossom water, fortified with cognac) is so often used in tiki-style cocktails that use rums and baking spices (cinnamon, cloves, nutmeg, etc.) in their recipes.

If you're interested in making your own orgeat, check out our recipe here.

This recipe is a simplified version of traditional orgeat; it won't have as much dimension or complexity as traditional orgeat, but it will have more character than your traditional simple syrup. Sure to add a beautiful richness to your cocktails and, of course, a good amount of sweetness, this syrup pairs beautifully with rum, whisk(e)y, and tequila-based drinks.


  • ½ cup unsweetened almond milk (you can experiment with different flavours such as vanilla and hazelnut)
  • ½ cup sugar


  1. Add sugar and almond milk to a saucepan over medium-high heat.
  2. Stir occasionally to help dissolve the sugar.
  3. Remove from heat once the mixture begins to produce steam and stir once more to ensure all sugar is dissolved.
  4. Transfer to an airtight container (glass works best) and let cool.
  5. Refrigerate.
    Keeps for one week.