Recipes > Beverages > Orgeat of Almond Milk

Orgeat of Almond Milk


  • 1 pound sweet and 12 bitter almonds
  • 1 pound sugar
  • 2 teaspoonfuls vanilla extract


The almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with the sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add the vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into glass bottles and place them on ice before serving.


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Desserts and Salads (1920).

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