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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Bottle of homemade hazelnut liqueur on gray beige background. Whole hazelnuts.

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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.

Pouring hazelnut liqueur into shot glass. Beige gray background, whole hazelnuts around.

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.

Brandy being poured into mason jar with hazelnuts and vodka. White grayish background.

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.

Vanilla seeds being added to mason jar with hazelnut liqueur. White background.

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.

Pouring syrup from yellow saucepan into jar with hazelnut liqueur base. Gray background.

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.

Tall, thin bottle of hazelnut liqueur on a gray beige background. Whole hazelnuts.

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.

Before you go...

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