Frangelico Recipe

Toast and Prep Hazelnuts

Preheat oven to 350°F (175°C). Spread 1 cup hazelnuts in a single layer on a baking sheet. Toast for 8–10 minutes until fragrant and skins blister. Remove from oven and let cool slightly. Rub nuts vigorously in a clean kitchen towel to remove most skins (some skins remaining is fine). Leave nuts whole or roughly chop to increase surface area.

Combine Nuts and Vodka

Place the toasted hazelnuts in a large clean jar or bottle. Pour 750 ml vodka over the nuts, ensuring they are fully submerged. Add 1 tablespoon split vanilla bean (or 1 tablespoon pure vanilla extract), and 1 tablespoon cocoa nibs (or 1 tablespoon unsweetened cocoa powder). Seal jar tightly.

Infuse

Store the sealed jar in a cool, dark place for 10–14 days. Shake gently once per day to agitate solids and encourage extraction. Taste at day 7; the liquid should develop a pronounced hazelnut aroma and flavor. If you want deeper flavor, continue to day 14 but avoid overbitter notes.

Prepare Sugar Syrup

Combine 600 ml water, 1 cup brown sugar and 1 cup granulated sugar in a saucepan. Bring to a simmer over medium heat, stirring until sugars fully dissolve. Continue to simmer gently for 3–5 minutes to slightly deepen the caramel color. Remove from heat and let cool to warm (not hot).

Filter Infused Spirit

After infusion is complete, strain the vodka through a fine mesh sieve lined with cheesecloth into a clean bowl or pitcher to remove large solids. Then filter again through a coffee filter or fine mesh to remove finer particulates. Discard solids (or reserve toasted nuts for baking).

Combine Syrup and Infused Vodka

Slowly add the cooled sugar syrup to the filtered hazelnut-infused vodka, stirring gently to combine. Taste the mixture: it should have a balanced hazelnut, vanilla and cocoa profile. Add 1/4 teaspoon almond extract and up to 1/2 teaspoon toasted hazelnut oil if you want a deeper nut aroma. Adjust sweetness by adding up to 1/4 cup more simple syrup (made 1:1) if desired. Stir well.

Mellow & Clarify

Let the combined liqueur rest in a sealed container for 3–7 days in a cool, dark place to allow flavors to marry and any remaining fine particulates to settle. If any haze appears, re-filter through a coffee filter.

Final Adjustment

Taste and adjust vanilla (a few drops of extract), almond extract (small increments), or sweetness if needed. Remember that chilling will mute sweetness and aroma slightly, so err on the side of a touch brighter than you want at room temperature.

Bottle

Using a funnel, transfer the finished Frangelico-style liqueur into clean glass bottles. Seal tightly. Label with date. The liqueur can be stored at room temperature for several months; refrigerate if preferred. Shake gently before serving if any separation occurs.