Toasted Coconut Orgeat

Orgeat is a French almond syrup used in tiki and tropical drinks. If you’ve never tried it for some reason, now is the time to get on it. This stuff is great!

This recipe uses coconut instead of almonds. It takes it to a new level with a smokey coconut note.

This recipe I made for a Piña Colada on Nitro (recipe to drop at some point) and a Rum Old Fashioned. But this sweetener is amazing in any drink—iced lattes, cold brew, cocktails etc.

Gear you'll need

• Sheet pan
• Nut bag
• Blender or food processor

Directions

Making the toasted coconut

1. Set oven to 325F
2. On a sheet pan, evenly spread out the 100g of unsweetened shredded coconut.
3. Put in oven.
4. At 5 minutes in, lightly stir the shreds with a spoon for an even toast.
5. Toast for 10 minutes.
6. Take out of the oven and let it cool.

Making the Milk

1. After toasting, you should still have about 100g of toasted coconut shreds.
2. To make a milk we will add 1.5x of water to the shreds, in this case 150 g of water.
3. Blend the mixture until smooth.
4. Strain out the mixture through the nutbag. Extract as much liquid as possible. Be careful, mixture might still be hot.

Making the syrup

1. Measure out the amount of coconut milk yielded. In this case, 330 g.
2. Add equal amounts of sugar to the coconut milk, in this case, 330g.
3. Stir thoroughly until sugar fully dissolves. I like to add everything to a blender/food processor to dissolve quicker.
4. Store in your container of choice.