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.
Have patience
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.
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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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.
Anne ~ Uni Homemaker says
I would so bake with this liqueur, what a terrific idea!
Rest well, Paula and take care.
sistersinthekitchen says
I love frangelico, its a favourite of mine, especially with a squeeze of lime! I'll have to try your homemade version, looks great! Would never have thought to do it, thanks for sharing!
Abbe@This is How I Cook says
Number 1: I love Serious Eats. Number 2: I love hazelnuts. If I can ignore the need for immediate gratification I will give this a try. It sounds exceptional! And as for writing-it's what you say that counts. NOT how much you say.
laurasmess.me says
Paula, I definitely understand how you feel... in a small way! I generate much less material than you do. Frankly, you're amazing and you inspire me with every post. I'm glad that you allowed yourself to be tired and didn't feel the need to "force words out" when they weren't there. We all need a break! This hazelnut liqueur looks beautiful in its simplicity. Thanks for sharing the recipe xx
Medeja says
Rest, Paula 🙂 I somehow feel the same 🙂 and also managed to get cold :((
I wish it was easy to get hazelnuts here, one of my favorite nuts 🙂
mividaenundulce says
There are occasions when we start writing a post that our fingers can't stop clicking on the letters, and at the end you will have tons of words. And sometimes we pray for some inspiration...
I remember your chocolate raspberry bundt cake, and you know something, I made my liquor with Pisco and blueberries, inspired in yours...THANKS...!!!
Deb says
I've only made Vanilla Extract with vodka, this is all quite amazing! Can't wait to see the recipe!
Cocoa and Lavender says
I have never had Frangelico - and I think I will not bother. I will simply make this and enjoy the homemade version! Both of us love anything with hazelnuts, so I know we will love this. Just a shame we need to wait four weeks... ~ David
Steph says
Say what?!! Who knew you could make this stuff at home!!
Kathy says
Oh Paula, I love this! Sounds wonderful and I love that you reuse your Frangelico bottle! This is now on my list to try!
yummychunklet says
Looks easy! Great idea!
Aly ~ Cooking In Stilettos says
Oh my heavens - I really need to try this 🙂
Renee Dobbs says
I could spend all day cooking, taking pictures, editing, and the the most I struggle with is writing. Sometimes it is so draining. Then comes along a great inspiration and the words flow. We are get into those situations of some sort. Glad to know it's common with blogging.
Your liqueur sounds completely wonderful and my head is full of cocktails and desserts with the hazelnuts after they have soaked.
mimi rippee says
I made this once and it's the only liqueur I've made that didn't work. But I did use the hazelnuts in something yummy, like you. That need up being the best part!
Caroline - All That I'm Eating says
I would never have thought of this, great idea! Hope things perk up for you soon 🙂
Heather Schmitt-Gonzalez says
You know what, Paula? I go through phases like that quite often. There are things I want to share and post, but my brain and/or my body is just not up to it. So I opt for a quickie - absolutely nothing wrong with that! I love this, and it's definitely on my list of liqueurs to make myself :).
Bam's Kitchen says
That is a great idea for use in baking. Have you let it sit long enough to tell does it clear up after awhile so that you could drink it as a beverage as well or does it stay cloudy? I'm tired too, thanks for the short post.
Alice @ Hip Foodie Mom says
Paula,
I feel you sister. . it's been an incredibly busy week for me too and I am just tired. I fell asleep yesterday while reading Phoebe a book. In the afternoon. Pathetic. .. but rest and sleep is so important. .
Re: blogging, I feel the same way. . I never even knew this whole world existed and now I have these amazing connections and similarities with so many people. . we all "get" each other. it's pretty cool. 🙂
This post makes me realize I need to bake with liqueur more often! I love that you made your own hazelnut liqueur! How awesome are you? and omg, can't wait to see the hazelnuts brownies tomorrow!!!
cooking with curls says
I will have to try making liqueur at some point. The waiting would be the hardest part 🙂
Nancy @ gottagetbaked says
I hear ya, Paula! Sometimes, inspiration just doesn't come. I don't mind, especially when you're giving us something as amazing and inspired as homemade hazelnut liqueur. I have two bottles of vodka in my freezer that I'll never drink - you're inspiring me to make delicious liqueurs with it!