How To Make Hazelnut Liqueur 'Frangelico'
- 6 years ago
How to make a Frangelico copycat! Making Hazelnut liqueur at home is a great idea, you can control the flavour and make just enough, without having a huge bottle left over in your cupboard. People ask where to use Frangelico / hazelnut liqueur... we tell them that this can be subbed in anywhere you would use vanilla extract if you want a boost of hazelnut flavour.
Ingredients:
1/2 pound (225g) raw hazelnuts with skin (about 2 cups)
5 cacao nibs / beans
1 cup (250 mL) vodka
1/2 cup (125 mL) brandy
1 vanilla bean
1/4 cup (55g) sugar
1/4 cup (60 mL) water
Method:
Preheat oven to 325ºF (160ºC).
Toast the hazelnuts on a baking sheet in the oven, watching them carefully and stirring them as needed.
You want them just lightly browned; this should take about 15 minutes.
Don't let them burn because they'll become bitter.
Roughly chop toasted hazelnuts and cacao nibs (beans) in a food processor.
Combine the chopped hazelnuts and cacao nibs with the vodka, and brandy in a sealable jar.
Shake occasionally and let steep at room temperature for 1 week.
Split the vanilla pod, scrape out the seeds and place into the jar - chop up the pod and throw it in too.
Shake occasionally and let steep at room temperature for a couple of weeks.
Sample often.
Once desired flavour is reached, strain through a coffee filter, or fine mesh sieve.
Combine sugar and boiling water in a measuring cup and stir until sugar is dissolved.
Let cool, then stir into the hazelnut mixture.
Store with your other liqueurs almost indefinitely.
Ingredients:
1/2 pound (225g) raw hazelnuts with skin (about 2 cups)
5 cacao nibs / beans
1 cup (250 mL) vodka
1/2 cup (125 mL) brandy
1 vanilla bean
1/4 cup (55g) sugar
1/4 cup (60 mL) water
Method:
Preheat oven to 325ºF (160ºC).
Toast the hazelnuts on a baking sheet in the oven, watching them carefully and stirring them as needed.
You want them just lightly browned; this should take about 15 minutes.
Don't let them burn because they'll become bitter.
Roughly chop toasted hazelnuts and cacao nibs (beans) in a food processor.
Combine the chopped hazelnuts and cacao nibs with the vodka, and brandy in a sealable jar.
Shake occasionally and let steep at room temperature for 1 week.
Split the vanilla pod, scrape out the seeds and place into the jar - chop up the pod and throw it in too.
Shake occasionally and let steep at room temperature for a couple of weeks.
Sample often.
Once desired flavour is reached, strain through a coffee filter, or fine mesh sieve.
Combine sugar and boiling water in a measuring cup and stir until sugar is dissolved.
Let cool, then stir into the hazelnut mixture.
Store with your other liqueurs almost indefinitely.