How To Make Hazelnut Liqueur 'Frangelico'

LeGourmetTV's picture

Feb. 14, 2018

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.


Raw hazelnuts 1/2 Pound ((about 225g or about 2 cups with skin on))
Cacao nibs/Cacao beans 5
Vodka 1 Cup (16 tbs) ((250 ml))
Brandy 1/2 Cup (8 tbs) ((125 ml))
Vanilla bean 1
Sugar 1/4 Cup (4 tbs) ((55g))
Water 1/4 Cup (4 tbs) ((60 ml))


Makes 1 small bottle.


1.Preheat oven to 325ºF (160ºC).


2.Toast the hazelnuts on a baking sheet in the oven, watching them carefully and stirring them as needed.

3.You want them just lightly browned; this should take about 15 minutes.

4.Don't let them burn because they'll become bitter.

5.Roughly chop toasted hazelnuts and cacao nibs (beans) in a food processor.

6.Combine the chopped hazelnuts and cacao nibs with the vodka, and brandy in a sealable jar.

7.Shake occasionally and let steep at room temperature for 1 week.

8.Split the vanilla pod, scrape out the seeds and place into the jar - chop up the pod and throw it in too.

9.Shake occasionally and let steep at room temperature for a couple of weeks.

Sample often.

10.Once desired flavour is reached, strain through a coffee filter, or fine mesh sieve

11.Combine sugar and boiling water in a measuring cup and stir until sugar is dissolved.

12.Let cool, then stir into the hazelnut mixture.

13.Store with your other liqueurs almost indefinitely.


14.Use as required!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes