A mix of vodka, hazelnuts, and brandy, this homemade liqueur is easy to make, but it takes time for the flavors to infuse. So plan for it. You can then enjoy it on its own, use it for cocktails, or bake a fantastic hazelnut cake or the best hazelnut brownies ever.
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One thing I've learned since starting to blog is that I'm not alone in my little (or not-so-little) food obsessions or quirks. Liqueurs in general are one of them, and, naturally, homemade ones follow, like this one or vanilla limoncello.
There is a commercial hazelnut liqueur called Frangelico, which comes in an iconic bottle resembling a monk's habit, complete with a rope belt. I'm a big fan, so setting out to make a version from scratch was a no-brainer.
The key factor when making homemade liqueurs is the time it takes for the flavors to infuse, that is, for the alcohol component to capture the main ingredient, hazelnuts in this case.
I waited two months before using the finished product. And loved it, especially for baking; so so good.
My top tip: plan ahead, as it takes several weeks or a few months for the liqueur to be ready and develop a good hazelnut flavor. Also, experiment with infusion times to adjust the drink's strength to your liking.
I use liqueurs and booze a lot to flavor cakes and other bakes. In this blog, bourbon or whisky, Kahlúa, and Baileys are staples with chocolate and pecan pie, cheesecake, ice cream, and cakes.
And it makes a great homemade gift.
Steps to make hazelnut liqueur
Use a glass jar with a glass or plastic lid. I recommend avoiding metal lids, as they can react with the other ingredients and impart a metallic taste.
Hazelnuts
Coarsely chop them.
There's no need to skin them, unless you prefer to or find that they have a strong, earthy flavor, which can sometimes be the case. Taste one and decide. I leave the skin on as they do have extra flavor.
Add alcohol
This is where the liqueur gets its flavor.
Vodka and brandy are added to the hazelnuts. The mixture needs to infuse for at least a month.
Add vanilla
The extra flavorings are added after the first weeks. I always use scraped vanilla bean seeds, and sometimes add cacao nibs for a hint of chocolate.
Simple syrup
It's a quick process where sugar is dissolved in water and cooked until it boils.
It can be made in advance and lasts almost indefinitely in the fridge if well stored.
Strain
Use a fine mesh colander over a bowl to strain the solids and collect the amber-colored vodka.
You might need to strain more than once to remove all bits of skin and powder that hazelnuts sometimes have. You might prefer a larger colander and cheesecloth instead of a bag.
Add syrup
Pour the simple sugar syrup into the hazelnut-infused vodka and brandy mixture and stir to combine.
Immediately bottle it.
Storage
Bottle the liqueur: Use a pitcher with a good pouring tip or funnel to transfer the hazelnut liqueur to your bottle or bottles. It's the easiest and least messy way.
Use a clean glass bottle with a tight-fitting lid, leaving some room at the top. Make sure the bottle and lid are clean and completely dry before transferring the hazelnut mixture.
Keep it in a cool, dry place, such as a liquor cabinet or pantry. You can also keep it chilled in the refrigerator, though it's not as usual.
Serve it straight in small shot glasses, as is traditional. Some people also drink it on the rocks, or with sparkling water or soda.
Serving
Neat: pour a measure in a shot or small glass.
On the rocks: pour a measure or two in a glass with ice cubes (large ones are better as they dissolve more slowly). I like whisky glasses.
Use it in cocktails and other beverages, like martinis, hot chocolate or coffee.
Use it for baking. Add a few tablespoons to this hazelnut bundt cake or make these amazing gluten-free hazelnut brownies.
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Homemade Hazelnut Liqueur
Ingredients
- 2 cups raw hazelnuts with skins, roughly chopped
- ¾ cup vodka
- ¾ cup cognac or brandy
- ¼ cup sugar
- 2 teaspoons brown sugar, optional, see Notes below
- ¼ cup water
- 1 vanilla bean, split
- 1 teaspoon cocoa nibs, optional, see Notes below
Instructions
- Add 2 cups raw hazelnuts with skins, coarsely chopped, ¾ cup vodka and ¾ cup cognac or brandy to a clean jar with a lid. Close tightly, shake a little to mix, place in a cool, dark place (like a kitchen cabinet) and let steep for 4 weeks. After that time, the mixture with be cloudy.
- Scrape 1 vanilla bean and add both the seeds and pod to the hazelnuts, together with 1 teaspoon cocoa nibs if using. Let it steep for 2 more weeks.
- Make a simple syrup by stirring ¼ cup sugar with ¼ cup water in a saucepan until the sugar dissolves. You can also add 2 teaspoons brown sugar for a caramel tone. Bring everything to a boil and remove from the heat. Let cool.
- Have ready a colander and piece of cheesecloth. I use the drip coffee filters. Sieve the hazelnut mixture through it, letting it drip. Don't rush it. Discard the filters as they fill with the wet hazelnut powder. Your liquid will be clear, and you'll have most of your hazelnuts intact.
- Once all the liquid is sieved, you can discard the hazelnuts, make hazelnut brownies (I highly recommend it), or use them for something else.
- Add half of the simple syrup to the liqueur. Taste it. It will not be completely mellow but you will get a feeling if you want more sweetness. Add more of the syrup if you feel it needs it.
- Transfer to a bottle, using a funnel, add the remaining scraped vanilla bean, close the bottle and keep with your other liqueurs.
ambradambra says
It's Mandarin time here in Australia and I grow my own, so have decided to try an Italian liqueur: Mandarinetto. More on my blogpost: http://ambradambra.wordpress.com/2013/06/29/the-lure-of-the-liqueur/
Laura Dembowski says
I always figure most people don't read my blog posts anyway. I must try this liqueur as I love hazelnuts and could sometimes use a good stiff drink:)
Liz Berg says
Heavenly, Paula!
Patty Price says
I love the look of your homemade liqueur -now thinking about different ways to use it..I have to find some pretty jars...how about Christmas gifts??? This is a great idea and pretty!
The Ninja Baker says
Love this gourmet trick,Paula. Thank you!...Guess there are seasons in our life of stress, sleep and then feeling like a samurai again..I can very much relate =) Please take good care =)