Ingredients:

  • 2 cups (280g) raw blanched almonds
  • 1.5 cups (350ml) filtered water
  • 1.5 cups (300g) granulated white sugar
  • 0.5 tsp (2.5ml) orange blossom water
  • 0.25 tsp (1.25ml) bitter almond extract
  • 1 oz (30ml) brandy or overproof vodka

Instructions:

  1. Place the blanched almonds in a dry pan over medium heat. Toast for 3–5 minutes, shaking frequently, until they are fragrant and just beginning to turn a pale golden hue.
  2. Combine the toasted almonds and filtered water in a bowl. Cover and let sit for at least 3 hours (up to 8 hours) for flavor extraction.
  3. Pour the almond and water mixture into a high-speed blender and pulse until the almonds are finely ground and the liquid becomes a thick, creamy milk.
  4. Strain the almond mixture through a nut milk bag or double-layered cheesecloth into a saucepan, squeezing firmly to extract all liquid while discarding the solids.
  5. Add the granulated sugar to the almond liquid in the saucepan. Heat gently over low-medium heat, stirring constantly until the sugar is fully dissolved. Do not allow the mixture to reach a boil.
  6. Remove from heat and stir in the orange blossom water, bitter almond extract, and brandy. Allow to cool before bottling in a glass jar.