Ingredients:
- 2 cups (about 200 g) blanched almonds
- 2 cups (480 ml) hot water (for steeping/blending)
- 1 cup (240 ml) water (for simple syrup)
- 2 cups (400 g) granulated sugar
- 1–2 teaspoons orange flower water (to taste)
- 1/4 teaspoon almond extract (optional, to bolster almond aroma)
- 1 tablespoon neutral spirit (vodka) optional — helps preservation

Steps:
1. Heat water until very hot but not boiling. Put the blanched almonds in a heatproof bowl and pour the 2 cups hot water over them. Let steep 30–45 minutes to soften and draw out oils and flavor.
2. Transfer the almonds and their soaking liquid to a blender. Blend on high 1–2 minutes until a very fine paste/milk forms.
3. Strain the blended mixture through a nut-milk bag, several layers of cheesecloth, or a fine-mesh sieve lined with cheesecloth into a bowl. Squeeze or press firmly to extract as much liquid as possible. (Optional: rinse the remaining solids with 1/4–1/2 cup hot water and strain again to capture more milk.) The collected liquid is your almond milk.
4. Make a simple syrup: combine 1 cup water and 2 cups sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved; do not need to boil. Remove from heat and cool to room temperature.
5. When the simple syrup has cooled, combine it with the strained almond milk in a clean bowl or pitcher. Stir to homogenize. Taste and add 1–2 teaspoons orange flower water and up to 1/4 teaspoon almond extract if desired; mix and taste again, adjusting floral note sparingly.
6. (Optional) Stir in 1 tablespoon vodka to help preservation and stabilize flavor.
7. Transfer the orgeat to a sterilized bottle or jar, seal, and refrigerate. Shake well before each use — some separation is normal.

Notes: Adjust the sugar or water slightly to achieve preferred thickness and sweetness. For a drier, nuttier profile, reduce sugar by up to 25%; for a more pronounced floral note, add orange flower water very cautiously (it can dominate).