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. 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
| 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) |
Directions
Makes 1 small bottle.
GETTING READY:
1.Preheat oven to 325ºF (160ºC).
MAKING:
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.
SERVING:
14.Use as required!
Recipe Summary
