Frangelico Recipe

Prepare base liqueur

Pour 1 cup of commercial hazelnut liqueur (Frangelico or a comparable brand) into a clean glass bottle or jar with a tight-sealing lid. This recipe uses a pre-made liqueur as its base to match the original Frangelico flavor profile.

Infuse vanilla (optional)

If you prefer a slightly more pronounced vanilla note, split a 1/2 tsp of vanilla extract into the liqueur (or scrape and add seeds from 1/8–1/4 of a vanilla bean). Seal the bottle and gently invert to combine.

Adjust proof (optional)

If you'd like the liqueur a bit lighter in alcohol or to mellow the profile, add up to 2 tablespoons of neutral vodka and shake to combine. If you prefer it stronger, omit this step.

Adjust sweetness (optional)

Taste the liqueur. If you want it sweeter, add up to 1 teaspoon of simple syrup, seal and shake until fully incorporated. Allow small additions—do not over-sweeten.

Rest

Let the bottle rest upright in a cool, dark place for at least 24 hours to allow flavors (vanilla and any added vodka/simple syrup) to marry. For a deeper integration, rest up to 1 week, shaking once daily.

Toast hazelnuts

If your hazelnuts are not pre-toasted, toast 2 tablespoons of hazelnuts in a dry skillet over medium heat for 4–6 minutes, shaking the pan frequently, until fragrant and lightly browned. Let cool, then chop roughly.

Serve

Serve the liqueur neat in small liqueur glasses, over ice, or use in cocktails. For presentation, sprinkle a pinch of chopped toasted hazelnuts and a dusting of grated dark chocolate or cocoa powder over the top or on the rim.

Storage

Store the finished liqueur in a sealed bottle in a cool, dark place. Homemade-adjusted bottles will keep several months; if fresh vanilla bean was used, consume within 2–3 months for best flavor.