How To Make Hazelnut Liqueur
Watch the recipe video
This Hazelnut Liqueur is great in our: Hazelnut Chiffon Cake With Marshmallow Fluff Icing Recipe.
How To Make Hazelnut Liqueur 'Frangelico'
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.
- 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) granulated sugar
- 1/4 cup (60 mL) water
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.
Details:Prep time: Cook time: Total time: Yield: 1.5 cups