🔵 How To Make Hazelnut Liqueur 'Frangelico' Recipe

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How to make a Frangelico recipe 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
We use this in our Hazelnut Chiffon Cake With Marshmallow Fluff Icing Recipe: • 🔵 Hazelnut Chiffon Cak...
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.
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Опубликовано:

15 окт 2024

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Комментарии : 38

@GlenAndFriendsCooking 6 лет назад

Thanks for watching our video! ^^^^Full recipe in the info section below the video^^^^ Please check out our channel and subscribe for 2 new videos a week.

@yaschaeffer 5 лет назад

This easy recipe also works for walnuts, pistachios, and almonds in place of the hazelnuts. I’ve now got a row of bottled nut liqueurs. Be aware that finely ground hazelnut can just absorb all the alcohol leaving you with a bone-dry powder. (Certainly did with me. The other nuts were fine). Better to bash & crack the nuts in a plastic bag before adding the alcohol.

@yaschaeffer 5 лет назад

I also used doubled-up coffee filter paper and ended up with crystal clear filtrate. They all have their own subtle colour differences. And all smell great!

@LisaKnobel 2 года назад

seems like perfection for cold coffee cocktails. Fun fact: They are supposedly called Filberts because they would be ready for harvest around the Feast of St. Philibert which is August 20th. I have become quite enamored with making liquors. My favorites so far are Linden flower and Quince. My neighborhood has several beautiful Linden trees. They should be in full bloom next week! So, I thought why not? It is incredibly delicious. I have a Japanese Quince bush in my yard, not the real deal, but the year before it produced a bumper crop of fruit I made a ton of jelly and membrillo. Then I still had plenty left so again, why not? I added some rose petals, cardamom pods, cinnamon and vanilla. It has the most brilliant flavor and aroma! This year I am experimenting with the peony flowers in my yard. I bought a bag of Hazelnuts to make syrup, but I may just make liquor instead. One step you skipped, but I think is worth it is to remove the skins. It is time consuming, but definitely amps up the flavor. You can speed up the process by shaking them between two bowls like you would to skin garlic cloves.

@trailguy 2 года назад

Making it now. Double batch! I also ordered smallish swingtop bottles so I can give it away at holiday time. I’m also making brandy cherries and coconut Campari, and probably lime chello and maybe coconut pineapple dark rum. I’m giving happiness this year, lol.

@debubby1 4 года назад

It looks like a fun recipe...can't wait to try! Question: 1) what strength vodka did you use? [I usually use 95% in my recipes. Does it need to be diluted, or can I leave it strong?] 2) where does one purchase cacao nibs/beans? or can I use high quality cocoa powder?

@trailguy 2 года назад

Any hippy-dippy nature store should have the cocoa beans , I’d be afraid of the powder, it’s more chocolaty? Maybe a 1/4 teaspoon, im just guessing. Typical frangelico is very low proof, this is already stronger. If you use something like pure everclear I think it would be hard to get the right flavor. Either it would be too strong at the finish or you’d have to add so much water that it’s lost the nuttiness potency. I’m going to go with 100 proof vodka and 80 proof brandy, mostly so it will keep well. Ultra high proof might work, though, let me know if you did it!

@Angel-xu7li Год назад

Thanks for this fast and easy tutorial! I’m trying to recreate a pine nut liquor I had in Mexico and this was my blueprint, hopefully it turns out good!

@umityavuz1830 4 года назад

The best recipe not just on youtube also on internet thanks glen 🙏🙏🙏

@weboughtasmallfarm1959 Год назад

Would it be beneficial to put it through a press or would that have an adverse impact?

@Jamie-bv2wv 5 лет назад

Gonna try it. Thanks for the video,

@alisonlw2706 6 лет назад

Wow, looks amazing!

@ZivOXP 5 лет назад

Hi , it looks delicious. I know that some of the liquor's recepies icdude sugar at the soakins stage. Do you think it worth a try in this recepy?

@FlameG102 4 года назад

very very curious. i tried this and the end result is the hazelnuts just absorb most of the liquid. I see you ground them pretty finely, I chopped them coarsely. only a day after, already half the liquid had been sucked up by the hazelnuts, I sincerely doubt I will end up with anything more than half a cup by the time all is said and done, if that. I've looked around, and most recipes seem to be exactly the same too, give or take the proportions of the vodka/brandy a bit. Did you really not get any liquid absorption? maybe roasting does the trick?

@trailguy 2 года назад

Hmm, thanks for writing. I was going to cosrsely chop the hazelnuts and give a longer soak because I was afraid of the small particles absorbing all the booze, but it seems like you’re still having a problem? I might try to grind extra fine, then use cheese cloth to strain and squeeze the heck out of it. Any thoughts on that?

@FlameG102 2 года назад

@@trailguy I wonder if the freshness of the nuts might play a factor. the fresher the less dried it is, and therefore the less liquid it will want to absorb. worth keeping in mind. In the end, the product gotten out of it didnt taste like much of anything even remotely hazelnut- so the nuts may not have been very fresh. It *did* however, make for some tasty brandy infused hazelnut bits which went lovely in some cookies. this will have to be re-attempted some time.

@FlameG102 2 года назад

@@trailguy as for your idea, I feel grind it too fine and you'll just create sludge. that said, that is essentially how things like oat milk and almond milk are made. water is pureed with the nuts/oats until a slurry forms, then it's cheese cloth'd. so could be worth a try.

@trailguy 2 года назад

@@FlameG102 thanks! And thanks for mentioning oat milk, I actually have the special ultra fine bags for straining that.

@hankstorm3135 3 года назад

it's better if you get rid of the skin on the nuts, they make it a bit bitter

@ravenmoon1165 2 года назад

@iCUBAnitaStar 2 года назад

At what point do you add the cocoa beans?

@GlenAndFriendsCooking 2 года назад

All of the instructions are listed in the recipe in the description box, and on screen at the end of the video.

@trailguy 2 года назад

Awesome, I’ll do it! But that’s way less sugar than frangelico.

@hardheadanthrax 6 лет назад

Does it have to be made with Vodka and Brandy, or is it just preference?

@GlenAndFriendsCooking 6 лет назад

We use vodka as a base spirit, because you need something with alcohol and very little flavour in order to draw out the hazelnut flavour. (alcohol is the solvent that dissolves and carries the flavour of the oils). The Brandy is optional, you could use all vodka or sub in another spirit that you think compliments the hazelnuts.

@hardheadanthrax 6 лет назад

Thank you!

@GlenAndFriendsCooking 6 лет назад

No problem! The idea is that you can very quickly overpower the hazelnuts if you use something like Laphroaig Scotch.