Frangelico Recipe

Toast and crush hazelnuts

Preheat oven to 350°F (175°C). Spread 2 cups raw hazelnuts in a single layer on a baking sheet and toast for 10–12 minutes until fragrant and skins begin to blister. Remove and let cool slightly. Rub hazelnuts in a clean kitchen towel to remove loose skins, then coarsely crush (rough chop) the hazelnuts with a knife or pulse briefly in a food processor — you want pieces, not powder.

Infuse nuts

Place the crushed hazelnuts into a large, clean glass jar (at least 1 liter). Pour 2 cups vodka over the nuts. If using grain alcohol for extra intensity, add 1/2 cup high-proof spirit as well. Seal the jar and shake gently. Store in a cool, dark place and steep for 10–14 days, shaking the jar once per day to agitate solids and promote extraction.

Make sugar syrup

After the infusion has steeped for 10–14 days, prepare a flavored simple syrup. Combine 2 cups water, 2 cups granulated sugar, and 1/2 cup brown sugar in a small saucepan. Split the vanilla bean lengthwise and scrape seeds into the pan (or add 2 tsp vanilla extract later). Add 2 tbsp cocoa nibs and 1 tbsp coffee beans (if using). Bring the mixture to a gentle boil over medium heat, stirring to dissolve sugars. Reduce heat and simmer for 8–10 minutes to concentrate flavor slightly. Remove from heat and stir in 1 tsp salt. Let the syrup cool to warm (not hot).

Strain infusion

Strain the infused alcohol through a fine-mesh strainer lined with cheesecloth into a clean container to remove hazelnut solids. Press on the solids gently to extract as much liquid as possible, then discard the solids. Taste the clear hazelnut-infused spirit — it should have a pronounced toasted hazelnut aroma and flavor.

Combine and adjust

Add the cooled flavored syrup to the strained hazelnut-infused spirit, stirring to combine. If you used a vanilla bean, scrape the empty pod into the mixture for extra flavor and remove later. Taste and adjust: for more nuttiness, allow the combined liqueur to rest for 1–2 days; for sweeter profile, dissolve up to 1/4 cup additional granulated sugar into warmed syrup before combining. If the liqueur is too strong, add a small amount of water (1–2 tbsp) to reach desired balance.

Filter and bottle

Once combined and adjusted, filter the liqueur through a fine filter (cheesecloth or coffee filter) to remove particulate matter and cocoa/coffee remnants. For a clearer product, filter a second time. Transfer the liqueur into clean bottles using a funnel, seal tightly, and label with date.

Age and serve

Allow bottled Frangelico to rest for at least 2 weeks in a cool, dark place to harmonize flavors; longer aging (4–8 weeks) improves roundness. Serve neat, over ice, or in cocktails (espresso martini, White Russian, or poured over vanilla ice cream). Recipe yields approximately 32 ounces (about 4 servings of 2 oz each) depending on losses during straining.