HOLIDAY CHESTNUT ORGEAT RECIPE
A seasonal take on the favorite tiki almond syrup, orgeat was originally a savory barley water, served as early as the 1300s. Eventually it made its way into tiki drinks in the 1940s when Trader Vic rediscovered orgeat as a sweetener.
Commercial orgeat is available but often laden with corn syrup and artificial
ingredients but making your own high-quality orgeat with all-natural ingredients takes just minutes.
Here’s a seasonal version for your all you tiki fans out there: Chestnut Orgeat
Yields 1 1/4 cups
2 cups shelled, roasted chestnuts
1 1/2 cups maple syrup
1 1/4 cups Water
1/2 teaspoon Orange flower water
1 oz Vodka
Pulse chestnuts in a food processor until finely ground. Combine the maple syrup and water in a pot over medium heat and stir. Boil the syrup for three minutes, then add in the ground chestnuts. Turn the heat down to low and simmer for another three minutes, then slowly increase the temperature to medium high. Just before it starts to boil, remove it from the heat and cover with a lid.
Allow the covered mixture to infuse for at least 3 hours. Then, strain it through two layers of cheesecloth, discarding the ground chestnuts for another use. Stir the orange flower water and vodka into the nutty syrup. Use a small funnel to portion the orgeat into bottles or a jar. Store in refrigerator for up to two weeks.