HAZELNUT LIQUEUR - FRANGELICO RECIPE
Frangelico liquors provide quality herb-spiced liqueur with a nice caramel color. This frangelico recipe incorporates a hint of vanilla for sweetness.
Provided by Recipes.net Team
Categories Liquor
Time P14DT5m
Yield 4
Number Of Ingredients 5
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 glass bottle, then funnel in the sugar syrup.
- Cover tightly; shake to blend. Let mature, at room temperature or slightly cooler, for at least three weeks.
Nutrition Facts : Calories 631.00kcal, Carbohydrate 26.00g, Fat 34.00g, Fiber 6.00g, Protein 8.00g, SaturatedFat 3.00g, ServingSize 4.00, Sodium 2.00mg, Sugar 19.00g
HOMEMADE FRANGELICO (HAZELNUT LIQUEUR)
The nut that flavors Nutella, the hazelnut, in a liqueur used to improve many desserts.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 6
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.
DIY HAZELNUT LIQUEUR RECIPE
Hazelnut liqueur flies a bit under the radar compared to its nutty cousin amaretto. However, hazelnut liqueur has a layered and complex flavor that makes it a treat to sip on its own after dinner or shake up in a cocktail.
Provided by Marcia Simmons
Categories Cocktails Cocktail Beverage Ingredient
Time P21D
Number Of Ingredients 6
Steps:
- Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
- 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 vanilla bean and let steep for an additional 3 to 5 days.
- Sample often. Once desired flavor is achieved, strain through a sieve and then again through a cheesecloth or coffee filter. Refrigerate for up to 2 months.
Nutrition Facts : Calories 68 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 3 g, Fat 1 g, ServingSize makes about 2 cups, UnsaturatedFat 0 g
HAZELNUT LIQUEUR (HOMEMADE FRANGELICO)
Plan ahead. This takes about 5-6 weeks to 'mature'. I'm guessing at the number of servings since there were none given with the recipe. From Glorious Liqueurs by Mary Morris.
Provided by Vicki Butts (lazyme)
Categories Other Drinks
Time 30m
Number Of Ingredients 5
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.
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