Life has been odd these past few weeks. Each post seems like a huge hurdle to pass, yet when I sit down to finally write it, I end up with much more on my screen than what my tired brain thought I would be able to come up with.
And really?
Aren't we all happy reading short posts? Nowadays, with the immense good food blogs out there, and then those with added stuff besides the food, and then those that are simply hilarious or just interesting, well, if it's happening to me it's probably happening to you too.
One thing I learned since I started blogging is that I'm not alone in any of my little or not so little obsessions, quirks or whatever. Isn't it nice to feel accepted after all?
But this will be a short post and I have a good reason. I'm simply tired.
Don't know exactly why, and I'm too tired to find the reason anyway. So I hope you enjoy this homemade hazelnut liqueur because tomorrow I have another interesting recipe for you.
A few months ago I discovered that if you put vodka in a glass bottle, then you can add so many different things, wait weeks or a few months and have anything from raspberry liqueur, vanilla extract, amaretto, you name it.
Homemade Hazelnut Liqueur
- Yield: 3 cups 1x
Ingredients
- ½ pound 2 cups raw hazelnuts with skins, roughly chopped
- 1 cup vodka
- ½ cup cognac
- ½ cup sugar
- ½ cup water
- 1 vanilla bean (split)
Instructions
- In a clean jar with lid, mix hazelnuts, vodka and cognac. Close tightly, place in a cool, dark place (kitchen cabinet for ex), and let steep for 4 weeks.
- After that time, the mixture with be cloudy. Scrape the split vanilla bean and add all of it, seeds and pod, to the hazelnuts and let steep 2 more weeks.
- Make a simple syrup by placing the sugar and water in a saucepan. Bring it to a boil and remove from the heat. Let cool.
- Have ready a colander and piece of cheesecloth. I use the drip coffee filters. Pass 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 the whole of the liquid is sieved, you can either throw away the hazelnuts, or process them and put them back in the original jar. Use them for the hazelnut brownies.
- 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 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 =)