# Ruġġata tal-Lewż (Maltese Almond Cordial)

Source: https://www.malteserecipes.com/recipes/ruggata-tal-lewz/

A Maltese almond-flavoured cordial with lemon peel, cinnamon and cloves. Dilute with cold water and add a little evaporated milk if desired.

Prep time: 10 minutes (plus cooling and chilling)
Cook time: 15 minutes
Servings: 10-12 glasses
Tags: beverage, almonds, cordial, summer, traditional, vegetarian



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 500ml water

- 300g granulated sugar

- Peel of 1 lemon, yellow part only

- 1 small cinnamon stick

- 4 whole cloves

- 1 tsp food-grade almond extract, or according to its label strength

- 1/2 tsp vanilla extract

- Cold drinking water and ice, for serving

- Evaporated milk, a small splash per glass (optional)


## Instructions

1. **Make the syrup**: Put the measured water, sugar, lemon peel, cinnamon and cloves in a saucepan. Warm, stirring until the sugar dissolves, then simmer gently for 10-15 minutes. Do not reduce to a thick caramel.

2. **Flavour**: Remove from the heat and strain out the peel and spices. When lukewarm, stir in vanilla and almond extract. Extract strengths vary: start with less if the label recommends it and taste a spoonful diluted with water.

3. **Chill**: Transfer to a clean heatproof container. Cool promptly, cover and refrigerate. The yield is about 650ml cordial, depending on evaporation; it is a concentrate rather than a ready-to-drink serving.

4. **Dilute**: Start with about 50ml cordial and 200-250ml cold water per glass. Stir, add ice and adjust to taste. Add an optional small splash of evaporated milk to the individual glass for a cloudy finish.



## Cordial or Almond Milk?

This is a sweet spiced concentrate, not unsweetened almond milk. Use food-grade almond extract from the baking aisle and follow its strength guidance. The drink contains almond flavouring; check the extract label for allergens.

## Make a Small Fresh Batch

Keep the cordial refrigerated and use within one week, or freeze portions. This is not a shelf-stable preserving recipe. Add evaporated milk only when serving, keeping the opened milk refrigerated according to its packet.

For a small sweet alongside it, browse [Maltese desserts and sweets](/collections/maltese-desserts-and-sweets/).


## At the Maltese table

Ruġġata is a Maltese almond-flavoured drink served diluted and cold. Home recipes include both almond-based preparations and essence-flavoured syrups. This version uses food-grade extract, with milk added only to the serving glass if wanted.





## Explore the collections

- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)


## Serve with or cook next

- [Ġulepp tal-Ħarrub (Maltese Carob Syrup)](https://www.malteserecipes.com/recipes/gulepp-tal-harrub/): Make a dark carob syrup for another Maltese cordial.

- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Choose a warm spiced drink for another occasion.

- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Pair with a small almond macaroon.

- [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Serve the chilled drink with a summer bread lunch.