Best Hazelnut Liqueur Frangelico Recipes

HAZELNUT LIQUEUR - FRANGELICO

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
• Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water.
• Bring to a boil over moderately high heat.
• Simmer, uncovered, 5 minutes.
• Let cool to room temperature.
• Stir in the vanilla.
• Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
• Cover tightly; shake to blend.
• Let mature, at room temperature or slightly cooler, for at least three weeks.

HOMEMADE FRANGELICO (HAZELNUT LIQUEUR)

Steps:

• 1. Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
• 2. Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
• 3. Sample often. Once desired flavor is achieved, strain through sieve and then again through cheesecloth or coffee filter. Refrigerate for up to 2 months.

HAZELNUT LIQUEUR (HOMEMADE FRANGELICO)

Steps:

• 1. In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• 2. Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor.
• 3. Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter; loosely cover the contents with plastic wrap, since the process may take several hours.
• 4. In a very small saucepan, combine the sugar and water.
• 5. Bring to a boil over moderate-high heat.
• 6. Simmer, uncovered for 5 minutes.
• 7. Let cool to room temperature.
• 8. Stir in the vanilla.
• 9. Funnel into a glass bottle, then funnel in the sugar syrup.
• 10. Cover tightly; shake to blend.
• 11. Let mature at room temperature, or slightly cooler, for at least 3 weeks.