Hazelnut liqueur – a delight made from fresh hazelnuts

Hazelnut liqueur – A delight made from fresh hazelnuts

Hazelnuts are everywhere these days. In chocolate, cake, biscuits, or pralines –you can always find something containing hazelnuts. This doesn’t only apply to foods, but also to spirits and liqueurs.

One of the most popular types of liqueur is hazelnut liqueur, which is available in many variations. Everything ranging from transparent to creamy is included. The liqueur reflects the typical flavor of hazelnut.

How to make hazelnut liqueur yourself

The production of the liqueur is easier than you think. It only consists of roasted hazelnuts, rock sugar, and alcohol. The sugar and hazelnut flavors dissolve in the alcohol over time, making it taste even better.

The hazelnut liqueur is normally left to mature for several weeks, which is why you shouldn’t expect to be able to drink the liqueur directly after preparation. The following rule applies: the longer it matures in the bottle, the milder it becomes. So give your liqueur enough time to develop a delicious, mild flavor.

It is supposed to mature for about 10 weeks. Of course, you can also let it mature for months or even years. It helps to perfect all the flavors.

Hazelnut Liqueur

Hazelnut liqueur
5 from 1 vote
Finding a good hazelnut liqueur is difficult, which is why you should make the nutty vanilla-flavored liqueur yourself. The mild flavor and the maturity of the drink are perfect for all connoisseurs.
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Preparation time: 3 minutes
Mixing time: 12 minutes
Total time: 15 minutes
Category: Fruity, Shortdrink
Origin: Italian
Keywords: Brandy, Cinnamon sticks, Hazelnuts, Rock candy, Vanilla pod, vodka
Servings: 1 Cocktail
Calories: 266kcal
Author: Leon Zeschke

Ingredients

  • 20 g hazelnuts
  • 1 cl brandy
  • 2.5 cl vodka
  • 1 cinnamon stick
  • 1 half vanilla pod
  • 10 g rock candy

Preparation

  • Coarsely chop the hazelnuts and roast them in the oven at 200 °C.
  • Put the roasted hazelnuts in a resealable bag and crush with a rolling pin.
  • Halve the vanilla pod and put it in a sealable jar with all the other ingredients.
  • Leave the jar to mature for 8-10 weeks. It's best to store it in a dark and cool place.
  • After that period of time, you can run it through a cheesecloth. Then all you have to do is pour it into a clean bottle.

Nutrition

Calories: 266kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Sugar: 11g | Proof: 37.6% vol
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Tips for preparing hazelnut liqueur

If you want a stronger vanilla flavor, you can put the whole vanilla pod in. But first, you have to scrape out the seeds.

The drink gets strained with a filter at the end until only a golden yellow liquid is left. You can use a coffee filter instead of a cheesecloth.

The liqueur goes well with ice cream, but can also be mixed with milk, which gives the drink a special touch.

If you want, you can add other ingredients to the liqueur. I recommend cardamom and star anise, but there are dozens of other spices you can add to create the perfect hazelnut liqueur.

Frequently asked questions about hazelnut liqueur

When do you drink hazelnut liqueur?

The drink is perfect for the cold season, i.e., winter and autumn. But you can also enjoy a well-chilled hazelnut liqueur in the summer. It works best with desserts or hot coffee.

Do the hazelnuts have to be ripe?

Yes, the hazelnuts have to be ripe. Otherwise, the kernels of the nuts are too tiny and have no flavor. The season for the perfect hazelnuts to use in your liqueur begins in midsummer. 

What is hazelnut distillate?

A hazelnut distillate is a clear spirit that contains no added sugar and only consists of the distillate of hazelnuts. It has little to do with the liqueur, even though you can also leave out the sugar here if you want to.

Über Leon Zeschke | Avatar of leon zeschkeLeon is a food blogger, nutritionist, and passionate cocktail nerd. He loves trying out new cocktails and sharing his creations. Jonas is also one of the founders and part of the editorial team of Alcipedia.com.
Mehr über: Leon Zeschke | Webseite

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