Frangelico Recipe

Toast and prepare hazelnuts

Preheat oven to 350°F (175°C). Spread 1 cup hazelnuts in a single layer on a baking sheet and toast 10–12 minutes until skins blister and nuts are fragrant. Remove from oven, wrap in a clean kitchen towel and rub vigorously to remove most skins. Let cool, then coarsely chop.

Macerate nuts in spirit

Place the chopped toasted hazelnuts in a clean 1 L (or larger) glass jar. Add 500 ml vodka, ensuring nuts are fully submerged. Seal jar tightly and store in a cool, dark place for 10–14 days, shaking gently every day to encourage extraction.

Prepare sugar syrup

After 8–10 days of infusion (you can wait the full 14 days if you prefer stronger flavor), combine 400 ml water, 350 g granulated sugar and 100 g brown sugar in a saucepan. Split 1 vanilla bean, scrape seeds into the pot and add the pod. Add 2 tbsp cocoa nibs (or chopped dark chocolate), 1 tsp lightly crushed coffee beans and a pinch (1 tsp) kosher salt. Heat over medium, stirring until sugars fully dissolve. Bring just to a simmer for 2–3 minutes to meld flavors, then remove from heat and let steep with lid on for 20–30 minutes.

Combine infusion and syrup

Strain the hazelnut-vodka infusion through a fine mesh into a clean container, pressing gently on the solids to extract liquid but not forcing through grit. Discard solids. Strain the cooled syrup through a fine mesh to remove vanilla pod, cocoa nibs and coffee. Combine the infused spirit with the flavored syrup and stir. Taste and, if desired, add 1 tsp hazelnut extract for extra nuttiness.

Adjust sweetness and proof

If the liqueur is too strong, add up to 50 ml plain vodka or brandy to adjust proof and round flavors. Taste for balance — it should be sweet, nutty, with chocolate and coffee undertones. Adjust salt if needed with a tiny pinch to lift flavors.

Filter and rest

Filter the combined liqueur through cheesecloth lined with a coffee filter (you may need to do this several times) until clear and free of particulates. Bottle into sterilized bottles, leaving a little headspace. Seal tightly.

Age for best flavor

Let the bottled liqueur rest for at least 2 weeks in a cool, dark place to allow flavors to marry; 4–8 weeks will deepen and smooth the profile. Shake gently before each use as some settling may occur.

Serve

Serve neat over ice, in coffee, or use in cocktails that call for Frangelico. Refrigeration is optional; the alcohol and sugar preserve the liqueur for several months.