Some of my favorite things to gift during the holidays are homemade syrups, condiments, spice blends and infused spirits. They’re inexpensive and fun to make and the thought and effort go a long way. As a Frangelico addict, this hazelnut-infused liqueur might be my favorite of all the infusions I’ve DIY’d thus far and is so, so easy to make. If you still have a few folks to cross off your Christmas list, this sweet gift is sure to please anyone who enjoys a good craft cocktail… a.k.a. almost everyone? I also love the idea of making a big batch and divvying it up into mini bottles to give away as favors after a holiday party or open house.
DIY Hazelnut Liqueur. Recipe adapted from this one here.
Ingredients:
- 2 cups whole hazelnuts
- 2 cups neutral spirit of choice i.e. vodka, white rum, brandy or Everclear
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup water
- optional add ins: orange peel, split vanilla bean, cinnamon stick, coffee beans, cacao nibs
Directions:
- Toast your hazelnuts on a rimmed baking sheet in a 275-degree oven for 10-12 minutes until fragrant
- Let nuts cool slightly and transfer onto a kitchen towel
- Double the kitchen towel over the nuts and roll back and forth until skins are removed (this step is optional… removing the skins will result in a clear liqueur, but I actually prefer a creamy, opaque appearance in my final product, as seen in these photos).
- Transfer skinned hazelnuts to a chopping board or food processor and give them a rough chop to increase surface area. The more finely chopped the nuts, the quicker they will infuse.
- Combine the neutral spirit and nuts in a large sealable jar or container, or split into two 1 liter mason jars. Let infuse in a cool dry place for 1-2 weeks. If adding any optional ingredients, like the orange peel or cinnamon stick, add those ingredients after the hazelnuts have infused on their own for 1 week.
- Strain and discard solids using a few squares of cheesecloth draped over a fine mesh sieve.
- In a small sauce pan over medium low heat combine honey, sugar and water to make a syrup. Turn off the heat once the sugars are dissolved and let cool.
- Combine the infused spirits with the syrup and shake well to combine. Store finished liqueur in the fridge for up to one month.
**Obviously Christmas is less than a week away, so feel free to gift the liqueur with the hazelnuts still infusing inside the jar or container. The recipient will be able to instantly recognize what’s inside! Include a small card with finishing directions (shake often, discard solids after XX date, add syrup and refrigerate for up to one month) along with the premade syrup and a couple squares of cheesecloth so they can strain out the nuts easily. Secure a cute bow around the jars or containers and – voila! – an easy, inexpensive DIY gift with endless applications!**
A few of my favorite ways to use Hazelnut Liqueur…
- Shake with equal parts lime juice for a chocolate cake-like nightcap (sounds weird but trust me, it’s delicious)
- Splash into glasses of Prosecco and garnish with a lemon twist
- Combine one shot of espresso with 1 oz. of hazelnut liqueur and top with a scoop of hazelnut or vanilla gelato for a hazelnut affogato – the perfect end to a holiday dinner party
- Splash into your morning coffee over the holiday break for a little extra pick-me-up 😉
- Add 1 oz. hazelnut liqueur to your favorite Old Fashioned recipe for a wintery take on the classic whiskey cocktail
- Use in place of the coffee liqueur in my Dirty Chai Hot Toddies!
Happy gifting! What other ways would you use this hazelnut liqueur? Let me know in the comments below.
{ STUNNING photos by the lovely & talented Lindsey Marie }
